2000
Mr. Food Television Recipes
2000
Ginsburg Enterprises Incorporated. All rights reserved.
This page was updated
May 17, 2006 at 09:13
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Table of Contents
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BREADS
11/07/2000 "DECKED-OUT" PANCAKES
01/17/2000 BACON CORN BREAD
04/17/2000 EASTER EGG BREAD
10/27/2000 HERB FOCACCIA (FLATBREAD)
01/06/2000 QUICK BREAD
08/28/2000 STACK-'EM-UP PANCAKES
03/27/2000 VEGETABLE PANCAKES
DESSERTS
09/26/2000 APPLE BREAD PUDDING
03/08/2000 APPLE CRISP
06/09/2000 APRICOT NUT ROLL
03/03/2000 BANANA SPLIT CAKE
07/07/2000 BERRY BERRY PIE
05/19/2000 BLACKBERRY COBBLER
05/25/2000 BLOOMIN' CUPCAKES
07/14/2000 BLUEBERRY NUT BREAD
11/14/2000 BUTTERY POUND CAKE
10/02/2000 CHEDDAR APPLE COFFEE CAKE
05/04/2000 CHEESECAKE SQUARES
09/28/2000 CHERRY TURNOVERS
06/02/2000 CHOCOLATE COCONUT CHILLERS
02/08/2000 CHOCOLATE CUPS
09/11/2000 CHOCOLATE MOUSSE CAKE AND DESSERT GARNISH
03/02/2000 CHOCOLATE PECAN PIE
02/03/2000 CHOCOLATE ROLL-UPS
01/07/2000 CHOCOLATE SOUR CREAM CAKE
04/28/2000 CINNAMON BUN PIE
04/20/2000 COOKIE CUTTER CAKES
03/10/2000 COOKIES 'N' CREAM PIE
12/19/2000 COOKIES ON THE TREE
12/05/2000 DEATH BY CHOCOLATE
12/12/2000 EASY AS PIE
08/25/2000 FRUIT MEDLEY PIE
11/27/2000 FRUITCAKE COOKIES
05/18/2000 FUNNEL CAKES
09/15/2000 GOLD MEDAL TART
10/03/2000 GRASSHOPPER PIE
08/04/2000 GRILLED BANANA SPLIT
10/18/2000 HONEY CAKE
11/20/2000 ICE CREAM MUFFINS
03/14/2000 IRISH POTATO CANDY
01/27/2000 KRISPY CAKE
07/06/2000 LEMON CREAM POPS
12/29/2000 NEW YEAR'S CUPCAKES
12/01/2000 NO-BAKE COOKIE COTTAGE
01/21/2000 NON-FRIED "FRIED" ICE CREAM
11/17/2000 NUTTY CARAMEL CORN
07/17/2000 ORANGE SWIRL CHEESECAKE
10/06/2000 OUR OWN DONUTS
03/24/2000 PECAN TASSIES
10/23/2000 POACHED PEARS
02/21/2000 POLKA DOT CHERRY PIE
06/30/2000 RED, WHITE, AND BLUE MILK SHAKES
09/18/2000 REVERSE FONDUE
02/15/2000 SLUMBER PARTY CAKE
06/22/2000 SUMMER BANANA SPLIT
08/29/2000 SUMMER SHORTCAKE
08/02/2000 TWO-MINUTE HAWAIIAN PIE
07/28/2000 WATERMELON ICE
05/08/2000 WHITE CHOCOLATE MOUSSE TARTS
ENTREES
09/08/2000 ALMOND FILLETS
01/04/2000 ARTICHOKE CHICKEN
08/11/2000 BACKYARD CLAMBAKE
02/18/2000 BAKED GARDEN PASTA
12/07/2000 BASIC MEAT SAUCE
03/20/2000 BEEF STROGANOFF
02/10/2000 BLUE STEAK PLATE
11/13/2000 BREADED CHICKEN VARIATIONS
11/08/2000 CAPTAIN'S CHICKEN
02/28/2000 CHEESEBURGER BAKE
03/16/2000 CHICKEN AND BROCCOLI POCKETS
09/22/2000 CHICKEN PAPRIKASH
08/10/2000 CHICKEN ROLL-UPS
09/12/2000 CHOW MEIN CASSEROLE
09/05/2000 COLA ROAST
03/23/2000 COMPANY PORK TENDERLOIN
05/15/2000 COUNTRY-GLAZED SPARERIBS
04/13/2000 CRACKER OMELET
01/14/2000 CRANBERRY PORK ROAST
06/12/2000 CRISPY ONION CHICKEN
04/18/2000 CROWN ROAST OF LAMB
05/11/2000 CURRIED SHRIMP
07/10/2000 DEEP-FRIED TURKEY
03/06/2000 DINNERTIME PASTA
08/07/2000 DUNK 'N RAVIOLI
06/26/2000 EASY PIG ROAST
04/07/2000 FANCY FAST CHICKEN
02/04/2000 FANCY FAST GREEK CHICKEN
12/18/2000 FETTUCINE ALFREDO
02/14/2000 FRENCH COUNTRY CHICKEN
05/16/2000 FRIED CATFISH
08/14/2000 GARLIC BEEF
03/13/2000 GLAZED CORNED BEEF
08/15/2000 GRILLED FISH
08/21/2000 GRILLED HAM KEBABS
07/21/2000 GRILLED LONDON BROIL
07/24/2000 HATS-OFF CHICKEN
04/03/2000 HOLIDAY BRISKET
07/20/2000 ITALIAN CHEESE STACK
05/01/2000 KENTUCKY BURGOO
01/10/2000 KING'S WINGS
01/31/2000 MARDI GRAS SHRIMP
01/05/2000 MEAN 'N' LEAN BEEF STEW
05/05/2000 MEXICAN CHEESE MELTS (QUESADILLAS)
01/24/2000 MEXICAN CHILI PASTA
12/15/2000 MINTY LAMB CHOPS
12/04/2000 MUSHROOM STEAK
05/17/2000 OAK RIDGE BOYS' CHICKEN
09/14/2000 OLYMPIC SHRIMP
02/01/2000 ORIENTAL POT ROAST
05/22/2000 PESTO PORK
10/20/2000 PORK CHOP CASSEROLE
11/16/2000 QUICK BEEF STEW
09/04/2000 SALAD PIZZA
12/11/2000 SALMON FLORENTINE
02/24/2000 SEAFOOD FRITTERS
12/28/2000 SHORTCUT SEAFOOD NEWBURG
06/19/2000 SHRIMP ON THE "BARBIE"
12/08/2000 SMOTHERED CHICKEN
04/11/2000 SPICY SHRIMP
09/29/2000 SPINACH SOUFFLE
08/01/2000 STAND-UP CHICKEN
06/05/2000 STEAMED CLAMS AND LOBSTER
01/28/2000 SUPER STUFFED PIZZA
07/26/2000 SURF AND TURF
03/09/2000 TUNA TARTS
10/05/2000 TURKEY PARMESAN MINI MEAT LOAVES
MISCELLANEOUS
11/02/2000 AVOCADO DIP
06/27/2000 BARBECUE SAUCES
06/15/2000 BERRY SALSA
05/02/2000 BLUE CHEESE DRESSING
12/22/2000 COCKTAIL BUNDLES
05/10/2000 COOKING SCHOOLS
12/21/2000 CRAB SPREAD
11/01/2000 CRANBERRY RELISH
01/18/2000 CREAMY PESTO DIP
12/14/2000 FRIED PASTA
09/25/2000 GOLDEN GRITS
10/12/2000 GRAVY AND SAUCE TIPS
07/27/2000 HOW TO MAKE THE BEST OMELETS
07/26/2000 OLD-FASHIONED LEMONADE
06/20/2000 OUR OWN FRENCH DRESSING
04/24/2000 PEACHY PECANS
11/06/2000 PINA COLADAS
02/07/2000 PLANTAIN TIPS
07/04/2000 REUBEN ROLL-UPS
02/16/2000 STOCKING YOUR PANTRY
11/23/2000 THANKSGIVING LEFTOVER TIPS
11/21/2000 TIPS FOR CARVING A TURKEY
06/06/2000 TIPS FOR TENDER STEAKS
10/17/2000 TRAVELING WITH PETS
SOUPS/SALADS
11/28/2000 ALMOST-GUMBO
04/10/2000 CAPTAIN'S COLESLAW
08/16/2000 CHILLED SUMMER SALAD
05/26/2000 CORN SALAD
10/26/2000 CREAMY TOMATO SOUP
08/18/2000 CUCUMBER SOUP
05/29/2000 DAY-AFTER CHILI
01/25/2000 FEEL-GOOD SOUP
06/01/2000 GAZPACHO
07/18/2000 GREAT GARBANZO SALAD
02/22/2000 HOT AND SOUR SOUP
09/21/2000 MACARONI AND CHEESE SOUP
08/03/2000 MEXICAN BEAN SALAD
11/03/2000 PORK AND BEAN CHILI
10/19/2000 POTATO CHEESE SOUP
10/31/2000 PUMPKIN CHEESECAKE SOUP
10/16/2000 READY-TO-GO CHILI
06/23/2000 STACKED TOMATO SALAD
03/21/2000 SUPER OLIVE SALAD
03/28/2000 TORTELLINI SOUP
05/30/2000 TUNA TWIST
12/26/2000 WILD RICE SOUP
VEGETABLES
10/13/2000 BAKED CORN CASSEROLE
04/21/2000 BUFFALO CHEESE FRIES
09/29/2000 CURRIED QUINOA W/PEAS AND CASHEWS
02/11/2000 RAINBOW SPUDS
08/22/2000 STUFFED EGGPLANT
BREADS
Printable Recipe
"DECKED-OUT" PANCAKES
11/07/2000
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1 dozen pancakes
1-1/2 cups maple syrup
2 tablespoons butter
3/4 cup chopped walnuts, divided
2 cups all-purpose baking mix
1 cup club soda
2 eggs
1 tablespoon vanilla extract
1 large banana, peeled and chopped
1. In a small saucepan, combine the syrup, butter, and 1/4 cup walnuts over low heat; mix well and simmer until warmed through and the pancakes are ready.
2. Meanwhile, in a large bowl, combine the baking mix, club soda, and eggs; whisk until smooth. Stir in the vanilla, banana, and remaining 1/2 cup walnuts.
3. Pour 1/4-cupfuls onto a hot greased griddle or skillet and cook for 2 to 3 more minutes, until the edges are dry and the pancakes start to bubble. Turn and cooke for 2 or 3 more minutes or until golden. Serve topped with the warm sauce.
NOTE: To really deck out these pancakes, top them with banana slices, blueberries, and raspberries before drizzling with the sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
BACON CORN BREAD
01/17/2000
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6 to 9 servings
2 cups yellow cornmeal
2 cups all-purpose flour
2-1/2 cups milk
1/2 cup real bacon bits
1/2 cup (1 stick) butter, melted
2 eggs
2 tablespoons baking powder
2 teaspoons salt
Preheat the oven to 425 degrees. Coat 9" x 13" baking pan with nonstick cooking spray. In a large bowl, combine all the ingredients; mix well and place in the baking pan. Bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Cut into squares and serve warm.
"OOH IT'S SO GOOD!!"
Printable Recipe
EASTER EGG BREAD
04/17/2000
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1 loaf
2 cups plus 2 teaspoons water, divided
4 teaspoons white vinegar
4 eggs (see Note)
4 different food colors
1 pound frozen bread dough, thawed
1/3 cup confectioners' sugar
In each of 4 cups or small bowls, combine 1/2 cup water and 1 teaspoon vinegar. Add about 1/4 teaspoon of a different food color to each cup. Place 1 egg in each cup and allow to sit until the desired color is attained, turning the eggs occasionally with a spoon. Remove to paper towels to drain and dry completely. Divide the dough into thirds. On a lightly floured surface, roll each piece of dough into a 24-inch rope. Braid the strips together then place on a baking sheet and form into a ring, pinching the ends together to seal. Tuck the colored eggs into the braid, spacing them evenly. Cover loosely with plastic wrap and let rise at room temperature for 1 hour, or until doubled in size. Preheat the oven to 375 degrees. Bake for 25 to 30 minutes, or until golden brown. Allow to cool slightly. In a small bowl, combine the confectioners' sugar and the remaining 2 teaspoons water, stirring until thoroughly blended. Brush the warm bread with the sugar glaze, being careful not to coat the colored eggs. Serve warm, or cover and chill until ready to serve. DON'T EAT THESE EGGS; THEY'RE JUST FOR DECORATION.
NOTE: Feel free to decorate the eggs any way you like, but remember they need to be raw when you start (so they don't overcook.)
"OOH IT'S SO GOOD!!"
Printable Recipe
HERB FOCACCIA (FLATBREAD)
10/27/2000
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6 to 8 servings
1 pound store-bought pizza or bread dough (see Note)
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried minced garlic
1/8 teaspoon salt
1. Preheat the oven to 400 degrees. Coat a 10" x 15" rimmed baking sheet with nonstick cooking spray.
2. Using your fingertips or the heel of your hand, spread the dough to cover the bottom of the baking sheet. Prick the dough several times with a fork or paring knife and brush with the oil.
3. In a small bowl, combine the remaining ingredients and sprinkle over the dough. Bake for 8 to 10 minutes, or until the crust is crisp and brown. Cut and serve.
NOTE: A 10- to 11-ounce tube of refrigerated pizza crust can also be used. Just unroll, place on the baking sheet, and proceed as directed.
"OOH IT'S SO GOOD!!"
Printable Recipe
QUICK BREAD
01/06/2000
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4 to 6 servings
5 cups self-rising flour
5 tablespoons sugar
1-1/2 cups sour cream
1 can (12 ounces) beer
1 tablespoon butter, melted
Preheat the oven to 350 degrees. Coat a round 2-quart casserole dish with nonstick cooking spray. In a large bowl, combine the self-rising flour and sugar. Add the sour cream and beer alternately, mixing well. Pour the batter into the casserole dish and bake for 45 minutes. Brush the top with the butter. Bake 15 to 20 minutes more, or until a wooden toothpick inserted in the center comes out clean. Cool slightly and serve warm, or allow to cool completely before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
STACK-'EM-UP PANCAKES
08/28/2000
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4 to 6 servings
2 cups biscuit baking mix
1 cup club soda
2 eggs
1 teaspoon sugar
1 cup (6 ounces) semisweet chocolate chips
2 tablespoons vegetable shortening plus more as needed
1. In a large bowl, combine the biscuit baking mix, club soda, eggs, and sugar; mix well. Stir in the chocolate chips until well combined.
2. Melt 1 tablespoon shortening in a nonstick griddle or large skillet over medium heat. Pour 1/4 cup batter per pancake onto the griddle and cook each batch of pancakes for about 2 minutes, or until bubbles appear on top. Flip the pancakes and cook for 1 or 2 more minutes, or until golden on both sides, adding more shortening as needed. Serve immediately or keep warm in a low oven until all pancakes are cooked.
"OOH IT'S SO GOOD!!"
Printable Recipe
VEGETABLE PANCAKES
03/27/2000
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About 4 dozen pancakes
3 cups shredded zucchini, squeezed dry
1 cup shredded carrots, squeezed dry
8 eggs
1/2 cup grated Parmesan cheese
2/3 cup all-purpose flour
1/4 cup chopped onion
1/2 cup plus 2 teaspoons olive or vegetable oil, divided, plus extra if needed
1 teaspoon baking powder
2 teaspoons salt
1 teaspoon black pepper
1/3 cup plain dry bread crumbs
In a large bowl, combine the zucchini, carrots, eggs, Parmesan cheese, flour, onion, 2 teaspoons oil, the baking powder, salt, and pepper; mix well. Stir in the bread crumbs. Heat 1/4 cup oil in a large skillet over medium heat. Carefully drop the batter by heaping tablespoonfuls, a few at a time, into the hot oil and cook for about 2 minutes per side, until golden on both sides, adding additional oil to the skillet as needed. Drain on a paper towel-lined platter and cover to keep warm until all batches are cooked. Serve immediately.
NOTE: Topped with a little salsa, these make a really snappy side dish or main course. You can even make small pancakes and serve them as an appetizer, using salsa as a dipping sauce.
"OOH IT'S SO GOOD!!"
DESSERTS
Printable Recipe
APPLE BREAD PUDDING
09/26/2000
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4 to 6 servings
2 tablespoons butter, softened
1/2 loaf (8 ounces) French bread, cut into 1/2-inch slices
2 small McIntosh apples, cored, peeled, and thinly sliced
1/3 cup raisins
2 eggs
1 cup milk
1/3 cup maple syrup
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1. Preheat the oven to 350 degrees. Coat a 1-1/2 quart casserole dish with nonstick cooking spray. Spread the butter on one side of each bread slice. Arrange the bread slices butter side up in the casserole dish alternately with the apples and raisins.
2. In a medium bowl, beat the eggs, milk, maple syrup, cinnamon, and salt until well combined. Pour over the bread mixture. Press the bread down into the milk mixture with a fork. Bake for 45 to 50 minutes, or until a knife inserted in the center comes out clean. Serve warm.
NOTE: To give this a nice shiny coating, brush the top with additional maple syrup after removing it from the oven.
"OOH IT'S SO GOOD!!"
Printable Recipe
APPLE CRISP
03/08/2000
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6 to 8 servings
Miss America 1999 Nicole Johnson shared this tasty recipe suitable for people with diabetes. Nicole, a diabetic, knows that eating healthy doesn't mean sacrificing flavor. And this delicious dessert is a great example of something we can all enjoy!
6 medium apples, cored, peeled and thinly sliced
1/4 cup plus 2 tablespoons all-purpose flour, divided
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/2 cup quick-cooking rolled oats
3 tablespoons light brown sugar
2 tablespoons reduced-fat margarine
Preheat the oven to 400 degrees. Coat a 9-inch microwave-safe pie plate with nonstick cooking spray. In a large bowl, combine the apples, 2 tablespoons flour, the sugar, and cinnamon; mix well. Spoon into the pie plate and cover with waxed paper. Microwave on high power for 4 to 6 minutes, or until the apples are soft. Meanwhile, in a medium bowl, combine the remaining 1/4 cup flour, the oats, and brown sugar; mix well. With a fork, blend in the margarine until crumbly; sprinkle over the apples. Bake for 20 to 25 minutes, or until golden and bubbly. Serve warm.
Nutrition facts:
Serving Size: 1/2 cup
Carbohydrate Exchanges: 2
Total Carbohydrate: 32 grams/serving
Dietary Fiber: 3 grams/serving
Sugars: 22 grams/serving
Recipe courtesy of "Diabetes Forecast" magazine. For more information on diabetes, check out the American Diabetes Association website at www.diabetes.org or call 1-800-DIABETES.
"OOH IT'S SO GOOD!!"
Printable Recipe
APRICOT NUT ROLL
06/09/2000
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About 4 dozen slices
2 packages (6 ounces each) dried apricots
1/2 cup pistachio nuts, coarsely chopped
1/4 cup sugar
In a food processor, process the apricots until well pureed. Place in a medium bowl and add the pistachos; mix well. Divide the mixture in half and roll each half into a log about 7 inches long. Cover and chill for at least 2 hours, or until firm. Place the sugar in a shallow dish; coat the apricot with sugar, turning to coat all sides. Cut into 1/4-inch slices and serve, or store in an airtight container until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
BANANA SPLIT CAKE
03/03/2000
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10 to 14 servings
1 package (18.25 ounces) yellow cake mix
1 package (4-serving size) instant banana pudding and pie filling
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1 can (8 ounces) crushed pineapple, drained
1 container (10 ounces) frozen whipped topping, thawed, divided
1 package (10 ounces) frozen strawberries, thawed, drained
1/4 cup hot fudge, warmed (see Note)
14 maraschino cherries with stems
2 tablespoons chopped walnuts
Preheat the oven to 350 degrees F. Coat two 8-inch cake pans with nonstick cooking spray. In a large bowl, with an electric beater on medium speed, beat the cake mix, pudding mix, water, oil, and eggs until smooth. Stir in the pineapple then pour the batter into the cake pans, dividing equally. Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 15 minutes then invert onto wire racks to cool completely. In a small bowl, combine 3/4 cup whipped topping and the strawberries; mix well. Place one cake layer on a serving plate and frost the top with the strawberry mixture. Place the second layer over the first and frost the top and sides with the remaining whipped topping. Drizzle with the hot fudge then place the cherries around the edge of the cake top and sprinkle evenly with the nuts. Serve immediately, or cover and chill until ready to serve.
NOTE: Warm the hot fudge enough to make it pourable, but don't allow it to get too hot or it'll melt the cake topping!
"OOH IT'S SO GOOD!!"
Printable Recipe
BERRY BERRY PIE
07/07/2000
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6 to 8 servings
3 cups sliced strawberries, divided
1/2 cup biscuit baking mix
3/4 cup sugar
2 tablespoons butter, softened
2 eggs
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract
1/8 teaspoon red food color
Preheat the oven to 350 degrees. Coat a 9-inch deep-dish pie plate with nonstick cooking spray. In a blender, puree 1 cup of the strawberries until smooth. Add the biscuit baking mix, sugar, butter, eggs, evaporated milk, vanilla, and food color; blend until smooth. Add the remaining 2 cups sliced strawberries, but do not blend. Pour into the pie plate and bake for 60 to 65 minutes, or until a knife inserted in the center comes out clean. Allow to cool, then slice and serve. Cover and refrigerate any leftovers.
NOTE: I like to top individual slices with ice cream or whipped topping and garnish with whole strawberries or other fresh berries.
"OOH IT'S SO GOOD!!"
Printable Recipe
BLACKBERRY COBBLER
05/19/2000
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6 to 8 servings
1-1/4 cups sugar, divided
1/2 cup (1 stick) butter, softened
1-1/2 cups all-purpose flour
1 cup milk
1 tablespoon baking powder
1/4 teaspoon salt
2 packages (12 ounces each) frozen blackberries, thawed (see Note)
Preheat the oven to 375 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray. In a medium bowl, combine 3/4 cup sugar, the butter, flour, milk, baking powder, and salt; mix well. Pour the batter into the prepared baking dish. In a medium bowl, combine the blackberries and remaining 1/2 cup of sugar; mix well and spoon over the batter. Bake for 40 to 45 minutes, or until bubbly and golden.
NOTE: Serve topped with whipped cream or over scoops of ice cream. During blackberry season, substitute 3-1/2 cups fresh blackberries for the frozen, or use any of your favorite fresh or frozen berries.
Mr. Food show taped on location at The Grand Palace, Branson, MO. For more information on The Grand Palace, visit www.grandpalace.com or call 417-339-5700.
Printable Recipe
BLOOMIN' CUPCAKES
05/25/2000
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1-1/2 dozen
1 package (18.25 ounces) devil's food cake mix, batter prepared according to package directions
1/2 cup toffee chips
1 container (16 ounces) vanilla frosting
1/4 teaspoon green food color
18 large marshmallows
18 small gumdrops
Preheat the oven to 350 degrees. Line 18 muffin cups with paper baking cups. Stir the toffee chips into the cake batter; mix well and fill the baking cups 3/4 full. Bake for 20 to 22 minutes, or until a wooden toothpick inserted in the center of the cupcakes comes out clean; cool completely. In a medium bowl, combine the frosting and food color; mix well. Cover tops of the cupcakes with the green frosting. With scissors, cut 7 petal-shaped pieces from each marshmallow. Place a gumdrop in the center of each cupcake and place petals around the gumdrops, forming flowers. Serve, or cover until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
BLUEBERRY NUT BREAD
07/14/2000
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18 servings
1 pint blueberries, rinsed but not dried
3 cups plus 3 tablespoons whole wheat flour, divided
2 cups sugar
1 cup chopped pecans
1 cup vegetable oil
4 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
Preheat the oven to 350 degrees. Coat two 9" x 5" loaf pans with nonstick cooking spray. In a medium bowl, combine the damp blueberries and 3 tablespoons flour; toss to coat evenly. In a large bowl, combine the remaining ingredients; mix well. Carefully stir in the coated blueberries then spoon the mixture into the loaf pans. Bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool slightly then remove to a wire rack to cool completely. Serve, or cover until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
BUTTERY POUND CAKE
11/14/2000
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12 to 14 servings
1-1/2 cups (3 sticks) butter, softened
2-1/4 cups sugar
4 eggs
3 cups all-purpose flour
1/2 cup milk
2 teaspoons vanilla extract
1. Preheat the oven to 300 degrees F. Coat a 10-inch tube or Bundt pan with nonstick cooking spray.
2. In a large bowl, with an electric mixer on medium speed, cream the butter and sugar, beating until light and fluffy. Add the eggs and beat until the mixture looks like thick whipped cream.
3. Reduce the mixer speed to low and add the flour; continue beating while adding the milk and vanilla extract. Increase the mixer speed to medium and beat until well combined.
4. Pour into the pan and bake for 1 hour and 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 to 15 minutes, then remove to a wire rack to cool completely.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHEDDAR APPLE COFFEE CAKE
10/02/2000
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9 to 12 servings
3 apples, peeled and chopped
2 cups (8 ounces) shredded Cheddar cheese
1 can (12 ounces) refrigerated flaky biscuits
1/2 cup packed light brown sugar
1/4 teaspoon apple pie spice
1/4 cup plus 3 tablespoons maple syrup, divided
1 egg, lightly beaten
1/2 cup chopped pecans or walnuts
1 package (3 ounces) cream cheese, softened
1/3 cup confectioners' sugar
1. Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray. Sprinkle half of the apples and half of the Cheddar cheese over the bottom of the baking dish, spreading evenly.
2. Separate the biscuit dough into individual biscuits; cut each biscuit into four pieces. Arrange the pieces over the apple and cheese mixture. Top evenly with the remaining apples and cheese.
3. In a small bowl, combine the brown sugar, apple pie spice, 1/4 cup maple syrup, and the egg; mix well. Stir in the nuts. Spoon over the apples and cheese and bake for 35 to 45 minutes, or until golden and cooked through. Allow to cool for 10 minutes.
4. In a small bowl, combine the cream cheese, confectioners' sugar, and remaining 3 tablespoons maple syrup; whisk until smooth and pourable. Drizzle over the coffee cake. Cut, serve and serve warm.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHEESECAKE SQUARES
05/04/2000
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9 to 12 servings
1 container (16 ounces) cottage cheese
1 package (8 ounces) cream cheese, softened
1 cup sugar, divided
3 eggs
1-1/4 cups sour cream
1 teaspoon vanilla extract
Preheat the oven to 300 degrees. In a blender, blend the cottage cheese until smooth; pour into a large bowl. Add the cream cheese until well blended. Add the eggs, beating until well mixed. Pour into an 8-inch square baking dish and bake for 45 minutes, or until a wooden toothpick inserted in the center comes out clean. Meanwhile, in a small bowl, combine the sour cream, remaining 1/4 cup sugar, and the vanilla; mix well. Remove the cake from the oven and spread the sour cream mixture evenly over the top. Bake for 10 minutes. Allow to cool, then cut into squares.
NOTE: Top these with whatever you like - dollops of pie filling, or any in-season fruit like fresh berries, tangerine or orange sections, or slices of peaches or nectarines.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHERRY TURNOVERS
09/28/2000
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8 servings
1 package (17-1/4 ounces) frozen puff pastry, thawed
1 can (21 ounces) cherry pie filling, drained (see Note)
1 cup confectioners' sugar
2 tablespoons water
1. Preheat the oven to 400 degrees. Cut each sheet of puff pastry into four squares. Place equal amounts of cherry pie filling in the center of each square. Brush the edges with water and fold in half diagonally. Seal and crimp the edges with a fork.
2. Bake on ungreased baking sheets for 15 to 18 minutes, or until puffed and golden. Meanwhile, in a small bowl, combine the confectioners' sugar and water; mix well. Drizzle over the warm turnovers and serve.
NOTE: You can fill these with cherry or most any other fruit-flavored pie filling.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE COCONUT CHILLERS
06/02/2000
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6 servings
6 chocolate wafer cookies
1 pint vanilla ice cream, slightly softened
1 cup sweetened flaked coconut
2 tablespoons chopped almonds
1/3 cup chocolate-flavored hard-shell topping
Line a 6-cup muffin tin with paper baking cups; place a chocolate wafer cookie in each cup. In a large bowl, combine the ice cream and coconut; mix well. Using an ice cream scoop, place a rounded scoop of the ice cream mixture into each cup. Top each with the chopped almonds and freeze for 1 hour, or until firm. Drizzle hard shell topping over each until the tops are completely covered. Freeze until the chocolate shells are firm. Serve, or cover and keep frozen until ready to serve.
NOTE: Another favorite version of this is to mix chopped miniature peanut butter cups with the ice cream, then sprinkle with chopped peanuts and top with a chocolate-peanut butter-flavored hard-shell topping.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE CUPS
02/08/2000
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8 cups
2 cups (12 ounces) semisweet chocolate chips
1 tablespoon vegetable shortening
8 small round balloons
Line a baking sheet with waxed paper. In a medium saucepan, melt the chocolate and shortening over low heat for 1 to 2 minutes, stirring just until the chocolate melts and the mixture is smooth. Allow to cool slightly so that the chocolate is not hot enough to pop a balloon, but is still pourable. Inflate the balloons to about the size of an orange; tie knots to seal. Starting halfway from the knotted end, spoon the chocolate over the outside of the balloons, completely covering the outside bottom half of each. Allow the excess chocolate to drip off the bottom of the balloons and place them on the lined baking sheet. Chill for 25 to 30 minutes, until the chocolate is firm. Carefully pop the balloons and remove them from the chocolate cups. Chill until ready to serve.
NOTE: Before serving, fill each chocolate cup with about 1 cup of your favorite mousse, pudding, or ice cream.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE MOUSSE CAKE AND DESSERT GARNISH
09/11/2000
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CHOCOLATE MOUSSE CAKE
12 to 16 servings
3 cups finely crushed chocolate graham crackers
1/2 cup (1 stick) butter, melted
2 eggs
4 egg yolks
3 cups (18 ounces) semisweet chocolate chips
2 cups (1 pint) heavy cream
1/3 cup confectioners' sugar
1. In a medium bowl, combine the graham cracker crumbs and butter; mix well. Press into a 10-inch springform pan, covering the bottom and sides to form a crust. Chill until ready to use.
2. In a small bowl, beat the whole eggs and egg yolks; set aside. In a medium saucepan, melt the chocolate chips over low heat, stirring constantly. Add the egg mixture, whisking quickly until well blended. Remove from the heat; set aside to cool slightly.
3. Meanwhile, in a medium bowl, beat the heavy cream until soft peaks form. Add the confectioners' sugar and beat until stiff peaks form. Fold the whipped cream into the slightly cooled chocolate mixture until well blended. Spoon into the prepared crust; cover and chill for at least 6 hours, or until firm. Remove the ring from the springform pan; slice the cake, arrange pieces of Black & White Chocolate Garnish (below) on each piece, and serve.
BLACK & WHITE CHOCOLATE GARNISH
1 package (6 ounces) white baking bars
1/2 teaspoon vegetable shortening
1/4 cup semisweet chocolate chips
1. Line a rimmed baking sheet with aluminum foil. In a small saucepan, melt the white baking bars over low heat, stirring constantly. Spread the melted baking bars into a 1/8-inch layer on the baking sheet.
2. In a small saucepan, heat the remaining 1/4 cup semisweet chocolate chips and the shortening over low heat, stirring constantly until melted. Drizzle over the white chocolate. Chill for 30 minutes, or until firm.
3. When ready to serve, break the sheet of chocolate into pieces of varying sizes; arrange the pieces so they stick up from the top of your favorite cakes, pies, and other special desserts as a garnish.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE PECAN PIE
03/02/2000
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8 servings
1-1/2 cups light corn syrup
1/4 cup sugar
1/4 cup (1/2 stick) butter
1 folded refrigerated pie crust (from a 15-ounce package)
1 cup pecans
1 cup (6 ounces) semisweet chocolate chips
3 eggs
1 teaspoon vanilla extract
Preheat the oven to 375 degrees. In a large suacepan, bring the corn syrup, sugar, and butter to a boil over medium-high heat. Let boil for 2 minutes, stirring constantly, then let cool to room temperature. Unfold the pie crust and place it in a 9-inch deep-dish pie plate, pressing the crust firmly against the bottom and sides of the plate and flute, if desired. Place the pecans and chocolate chips into the pie crust. In a small bowl, beat the eggs and vanilla; mix well and stir into the corn syrup mixture. Pour the mixture into the pie crust. Bake for 40 to 45 minutes, or until firm. Serve warm or allow to cool, then cover and chill until ready to serve.
NOTE: Serve the pie warm a la mode with a scoop of vanilla ice cream or chilled with a dollop of whipped cream.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE ROLL-UPS
02/03/2000
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16 pastries
1/2 cup (3 ounces) semisweet chocolate chips
1 tablespoon vegetable shortening
1 teaspoon almond extract
1 package (8 ounces) refrigerated crescent dinner rolls
2 tablespoons sliced almonds
Confectioners' sugar for sprinkling
Preheat the oven to 350 degrees. In a small saucepan, combine the chocolate chips and shortening over low heat, stirring constantly until the mixture is melted and smooth. Remove from the heat and stir in the almond extract. Unroll the crescent roll dough and separate into 8 triangles. Spread the chocolate evenly over each triangle and sprinkle with the sliced almonds. Cut each triangle in half and roll up, starting at the wide end. Place the rolls on a cookie sheet and bake for 12 to 15 minutes, or until golden. Sprinkle with the confectioner's sugar and sesrve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE SOUR CREAM CAKE
01/07/2000
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9 to 12 squares
1 cup all-purpose flour
1 cup sugar
1 cup reduced-fat sour cream
1 egg
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray. Combine all the ingredients in a large bowl; beat until smooth and thoroughly combined. Pour the batter into the baking dish and bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool slightly, then invert onto a wire rack to cool completely.
NOTE: If you'd like, when the cake is cool, top it with a sprinkle of confectioners' sugar or a mixture of ground cinnamon and granulated sugar.
"OOH IT'S SO GOOD!!"
Printable Recipe
CINNAMON BUN PIE
04/28/2000
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8 to 10 servings
3/4 cup plus 2 tablespoons (1-3/4 sticks) butter, melted, divided
1 cup chopped pecans
1/2 cup sugar
1 tablespoon ground cinnamon
1 package (17.5 ounces) refrigerated flaky biscuits (8 biscuits) (see Note)
Preheat the oven to 375 degrees. Coat the bottom of a 9-inch deep-dish pie plate with 2 tablespoons melted butter; set aside. In a small bowl, combine the pecans, sugar, and cinnamon; mix well. Sprinkle one-fourth of the pecan mixture over the bottom of the pie plate. Place the remaining 3/4 cup melted butter in a small bowl. Separate each biscuit into 3 layers. Dip the biscuit pieces one at a time in the melted butter, coating each piece thoroughly. Layer 8 biscuit pieces in the bottom of the pie plate, completely covering the pecan mixture. Repeat the pecan mixture and biscuit layers 2 more times. Top with the remaining pecan mixture and drizzle with any leftover melted butter. Bake for 20 to 25 minutes, or until the biscuits are golden and cooked through. Allow to cool for 10 minutes, then invert onto a serving platter and slice into wedges. Serve warm.
NOTE: Be sure to use flaky biscuits for this one. And to enjoy every last bit of pecan flavor, remove any pecans left in the bottom of the pie plate after inverting and place them over the top of the pie.
"OOH IT'S SO GOOD!!"
Printable Recipe
COOKIE CUTTER CAKES
04/20/2000
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1 package (16 ounces) frozen pound cake, thawed
2 cups confectioners' sugar
4 tablespoons milk
Food color
jelly beans or other candies
Trim the dark crust from the top of the cake. Cut the cake in half horizontally. Using 3-1/2 inch cookie cutters, cut 3 cookie cutter cakes from each half of pound cake. Place the cakes on a wire rack over a large bowl; set aside. In another large bowl, combine the confectioners' sugar and milk; stir until a smooth icing forms. Add food color to make the desired color or place the icing in several bowls and color each one as desired. Spoon the icing over the cakes, allowing excess to drip into the bowl. When icing bowl is empty, spoon any icing collected in the bowl under the cakes back over the cakes. Decorate the cakes with jelly beans or other candies. Allow the icing to set, then cover cakes until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
COOKIES 'N' CREAM PIE
03/10/2000
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6 to 8 servings
1-1/2 cups milk
1 package (4-serving size) instant vanilla pudding and pie filling
1 container (8 ounces) frozen whipped topping, thawed
1 cup coarsely crushed chocolate sandwich cookies
One 9-inch graham cracker pie crust
In a medium bowl, with an electric beater on medium speed, beat together the milk and pudding 1 minute, until well blended. Let sit for 5 minutes. Fold in the whipped topping and crushed cookies. Spoon into the crust. Cover and freeze for at least 6 hours, or until firm.
NOTE: Slice the frozen pie with a sharp knife that you've dipped it warm water. And, if you'd like, top each slice with an additional dollop of whipped topping, a maraschino cherry, some cookie crumbs, or half of a cookie.
"OOH IT'S SO GOOD!!"
Printable Recipe
COOKIES ON THE TREE
12/19/2000
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Gather the kids around. It's time to make tree ornaments...out of cookies!
Here's all you have to do:
1. Roll out a package or two of refrigerated cookie dough
2. Cut out your favorite holiday shapes
3. Using a straw, make a small hole in the top of each shape
4. Bake the cookies according to the package directions
5. When they come out of the oven, decorate them with sprinkles or chips, or, after they're cooled, with icing.
6. When the cookies are cool and dry, slip a colorful ribbon through the hole in each, then tie
That's it - your cookie ornaments are ready to hang! Kids love having their own special tree ornaments...especially when they can point to them and say, "I made it myself!"
"OOH IT'S SO GOOD!!"
Printable Recipe
DEATH BY CHOCOLATE
12/05/2000
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Serves up to 24 (or 1 serious chocoholic)
1 package (21 ounces) brownie mix, batter prepared according to the package directions
1/4 cup coffee-flavored liqueur (see Note)
2 packages (2.8 ounces each) instant chocolate mousse, prepared according to the package directions (see Note)
8 (1.4 ounce) chocolate-covered toffee candy bars (like Skor or Heath), coarsely crushed
1 container (12 ounces) frozen whipped topping, thawed
1. Preheat the oven and bake the brownie batter i a 9" x 13" baking pan according to the package diretions; allow to cool completely.
2. Use a fork to prick holes in the top of the cooled brownies; drizzle with the coffee liqueur.
3. Break up the brownies into small pieces and place half in the bottom of a trifle dish or large glass serving bowl. Cover with half of the mousse, then one third of the crushed candy and half of the whipped topping. Repeat the layers and top with the remaining crushed candy.
4. Cover and chill for at least 2 hours before serving.
NOTE: Instead of the coffee liqueur, you can use a mixture of 1 teaspoon sugar and 1/4 cup leftover black coffee, or leave out the coffee flavoring entirely. And instead of instant chocolate mousse, you can prepare two 4-serving packages of instant chocolate pudding. Break the candy bars into small pieces in a food processor or by gently tapping the wrapped bars with a hammer.
"OOH IT'S SO GOOD!!"
Printable Recipe
EASY AS PIE
12/12/2000
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ORANGE-PECAN PUMPKIN PIE (6 to 8 servings)
One 9-inch frozen unbaked pumpkin pie
1/4 cup packed light brown sugar
2 tablespoons butter, softened
1-1/2 tablespoons orange zest
3/4 cup pecan halves
1. Bake the pie acording to the package directions.
2. Meanwhile, in a medium bowl, combine the brown sugar, butter, and orange zest; mix well. Stir in the pecans.
3. Sprinkle the mixture over the pie before the last 10 minutes of baking. Continue baking according to directions; serve.
WALNUT STREUSEL PUMPKIN PIE (6 to 8 servings)
One 9-inch frozen unbaked pumpkin pie
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter
1 cup chopped walnuts
1. Preheat the oven according to package directions; bake pie for 45 minutes.
2. In a medium bowl, combine the brown sugar, flour, and cinnamon; mix well. With a fork, cut in the butter until the mixture is crumbly. Stir in the walnuts.
3. Remove the pie from the oven and sprinkle evenly with the streusel topping. Continue baking for 25 to 30 minutes, or until a knife inserted in the center comes out clean; serve.
Recipes courtesy of Mrs. Smith's Pies
"OOH IT'S SO GOOD!!"
Printable Recipe
FRUIT MEDLEY PIE
08/25/2000
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10 to 12 servings
1-3/4 cups plus 2 tablespoons graham cracker crumbs, divided
3 tablespoons sugar
1/2 cup (1 stick) butter, melted
2 packages (4 servings each) instant banana cream pudding and pie filling
3 cups cold milk
1 container (12 ounces) frozen whipped topping, thawed
1 pint fresh strawberries, hulled
1/2 pint fresh blueberries
1 banana, peeled and sliced
1 orange, peeled and cut into 1/4-inch-thick slices
1 kiwi, peeled and cut into 1/4-inch-thick slices
1/4 cup apple jelly, melted
1. Preheat the oven to 350 degrees. In a medium bowl, combine 1-3/4 cups graham cracker crumbs, the sugar and butter; mix well. Press into the bottom and up the sides of a 9-inch deep-dish pie plate, forming a crust. Bake for 8 minutes; let cool completely.
2. In a medium bowl, whisk the pudding mixes and milk until well combined and thickened. Pour into the cooled pie shell. Top with the whipped topping, mounding it in the center and tapering down to the crust. Sprinkle with the remaining 2 tablespoons graham cracker crumbs.
3. Arrange the berries and the banana, orange, and kiwi slices over the top of the pie. Using a pastry brush, brush the fruit with the melted jelly. Cover loosely and chill for at least 4 hours before serving.
'OOH IT'S SO GOOD!!"
Printable Recipe
FRUITCAKE COOKIES
11/27/2000
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about 4 dozen
1 pound candied mixed fruit, diced (see Tip)
2 cups chopped pecans
2 cups all-purpose flour, divided
1/4 cup (1/2 stick) butter, softened
1 cup packed light brown sugar
2 eggs
1/4 cup milk
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1. Preheat the oven to 325 degrees F. Coat cookie sheets with nonstick cooking spray.
2. In a large bowl, combine the candied fruit, pecans, and 1/2 cup flour; toss until evenly coated then set aside.
3. In another large bowl, cream the butter and brown sugar until fluffy. Beat in the eggs and milk. Add the remaining 1-1/2 cups flour, the baking powder, cinnamon, and nutmeg and beat until well blended.
4. Stir in the ftuit mixture; mix well and drop by rounded teaspoonfuls 1 inch apart onto the cookie sheets. Bake for 15 to 18 minutes, or until golden. Remove to a wire rack to cool completely.
TIP: Candied mixed fruit can include a combination of pineapple, red and green cherries, and citron. If you prefer, use just one particular favorite.
"OOH IT'S SO GOOD!!"
Printable Recipe
FUNNEL CAKES
05/18/2000
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9 servings
2-2/3 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2 cups milk
1/2 teaspoon vanilla extract
Oil for frying
Confectioners' sugar for sprinkling
In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt; mix well. In a medium bowl, beat the eggs, milk, and vanilla until well blended. Add to the flour and beat until smooth. In a medium saucepan, heat 1 inch of oil over medium-high heat until hot, but not smoking. Holding a finger over the bottom of a funnel with a 5/8" opening, pour 1/2 cup of batter into the funnel. Drizzle the batter into the hot oil, swirling it into circles from the center outward. Fry until golden, turning once. Drain on paper towels and sprinkle with confectioners' sugar, if desired; serve warm.
Mr. Food show taped on location at The Grand Palace, Branson, MO. For more information on The Grand Palace, visit www.grandpalace.com or call 417-339-5700.
Printable Recipe
GOLD MEDAL TART
09/15/2000
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8 to 10 servings
2 egg whites
1-1/2 teaspoons vanilla extract, divided
1/4 teaspoon cream of tartar (see Note)
2/3 cup granulated sugar
1 pint heavy cream
1/4 cup confectioners' sugar
1 pint strawberries, hulled and cut in half
3 kiwifruit, peeled and sliced
1. Preheat the oven to 250 degrees. Coat a rimmed baking sheet with nonstick cooking spray. Cut out two 9-inch waxed paper circles; place on the baking sheet and coat with cooking spray.
2. In a medium bowl, beat the egg whites until soft peaks form. Beat in 1/2 teaspoon vanilla and the cream of tartar. Gradually add the granulated sugar and beat until stiff dry peaks form. Spread the meringue onto the waxed paper circles. Bake for 25 minutes.
3. Turn off the oven and let the meringue sit in the oven for 45 minutes. Remove from the oven and let cool completed. Meanwhile, in a large bowl, beat the cream until soft peaks form; add the remaining vanilla and the confectioners' sugar and beat until stiff peaks form.
4. Spread the whipped cream over the cooled meringue. Top with the strawberries and kiwi; cut into wedges and serve.
NOTE: Cream of tartar is available in the spice section of your supermarket. You can make this tart without it, but it won't have quite the same dry, fluffy consistency.
"OOH IT'S SO GOOD!!"
Printable Recipe
GRASSHOPPER PIE
10/03/2000
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6 to 8 servings
1/4 cup (1/2 stick) butter, melted
2 cups (about 20) finely crushed cream-filled chocolate sandwich cookies
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 tablespoon lemon juice
1/3 cup green creme de menthe liqueur
1 container (8 ounces) frozen whipped topping, thawed
1. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine the melted butter and the cookie crumbs. Pat the mixture firmly over the bottom and sides of the pie plate, forming a crust. Chill while preparing filling.
2. In a large bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk. Stir in the lemon juice and liqueur then fold in the whipped topping.
3. Spoon mixture into crust then cover and chill for four hours, or until set. If desired, garnish as below just before serving.
NOTE: This really looks great garnished with the crumbs from an extra cookie, and fresh or candy mint leaves.
"OOH IT'S SO GOOD!!"
Printable Recipe
GRILLED BANANA SPLIT
08/04/2000
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6 servings
6 firm bananas, cut in half lengthwise
1/2 cup (1 stick) butter, melted
1/2 cup packed light brown sugar
1 quart vanilla ice cream
1 cup hot fudge, warmed (see Note)
Preheat the grill to medium-high heat. In a 9" x 13" baking dish, combine the butter and brown sugar; mix well. Place the bananas in the butter mixture and brush to coat completely. Place on the grill flat side down and cook for 4 to 6 minutes, or until the edges begin to bubble; turn with a long-handled spatula and cook for 2 to 3 more minutes, or until lightly browned. Place 2 cooked slices of banana in each of 6 serving dishes, top with spoons of ice cream, and drizzle with the hot fudge. Serve immediately.
NOTE: You can heat the hot fudge in an aluminum container directly on the grill. If you'd like, top this with all your favorite banana split toppings, including chopped nuts, sprinkles, strawberry sauce, pineapple sauce, whipped cream, and cherries. Or, for a change of pace, replace the hot fudge with caramel sauce and sprinkle with crushed peanut brittle.
"OOH IT'S SO GOOD!!"
Printable Recipe
HONEY CAKE
10/18/2000
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2 loaves
2-1/2 cups all-purpose flour
1 cup sugar
1 cup sour cream
1 cup honey
2 eggs
2 tablespoons vegetable oil
1 teaspoon baking soda
1-1/2 teaspoons pumpkin pie spice
2 tablespoons sliced almonds
1. Preheat the oven to 350 degrees. Coat two 9" x 5" loaf pans with nonstick cooking spray.
2. In a large bowl, combine all the ingredients except the almonds and beat until well blended. Pour the batter equally into the loaf pans and sprinkle each with the almonds (see Note)>
3. Bake for 45 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 10 minutes then remove to wire racks to cool completely.
NOTE: It helps the almonds stay on top of the cakes if you sprinkle them on the cake tops halfway through the baking, rather than at the beginning.
"OOH IT'S SO GOOD!!"
Printable Recipe
ICE CREAM MUFFINS
11/20/2000
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1 dozen
2-1/2 cups chocolate ice cream
1 cup (6 ounces) peanut butter chips
2 cups self-rising flour
1. Preheat the oven to 400 degrees. Line a 12-cup muffin tin with paper baking cups.
2. In a large bowl, stir the ice cream until very soft but not melted. Stir in the remaining ingredients until well blended; the mixture will be stiff.
3. Fill each muffin cup about two-thirds full with batter, then bake for 18 to 20 minutes, or until a wooden toothpick inserted in the center comes out clean.
4. Let cool for about 5 minutes before serving, or remove to a wire rack to cool completely.
NOTE: You can do a lot of experimenting with these muffins, simply by using different ice cream flavors and mix-ins like chocolate chips or sweetened dried cranberries.
"OOH IT'S SO GOOD!!"
Printable Recipe
IRISH POTATO CANDY
03/14/2000
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About 5 dozen candies
1/4 cup (1/2 stick) butter, softened
4 ounces cream cheese, softened (see Note)
1 teaspoon vanilla extract
1 package (16 ounces) confectioners' sugar
1 package (7 ounces) sweetened flaked coconut (about 2-1/2 cups)
1 tablespoon ground cinnamon
In a large bowl, cream together the butter and cream cheese. Add the vanilla and confectioners' sugar and beat until the mixture forms a ball With a spoon, stir in the coconut. Roll the mixture between your hands to form small potato-shaped candies, or roll into small balls. Place the cinnamon in a shallow dish. Roll the balls in the cinnamon, then place on a cookie sheet, cover, and chill for about 1 hour, until firm.
NOTE: Make sure to use regular cream cheese, not a whipped or reduced-fat type. And if you prefer "dirtier potatoes", roll the candies a second time in additional cinnamon after they've chilled.
"OOH IT'S SO GOOD!!"
Printable Recipe
KRISPY CAKE
01/27/2000
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12 to 16 servings
6 tablespoons (3/4 stick) butter
2 packages (10 ounces each) marshamallows
12 cups crispy rice cereal
1 package (16 ounces) M&M chocolate candies
Coat a 10-inch Bundt pan with nonstick cooking spray. In a soup pot, melt the butter over low heat. Add the marshmallows and stir until completely melted. Remove from the heat and add the cereal, stirring until well coated. Allow to cool slightly then add the candies; mix well. Lightly press the mixture into the Bundt pan and allow to cool completely. Run a knife around the edges of the pan to loosen, then invert onto a serving platter. Cut and serve.
NOTE: You can fancy this up by simply drizzling 1/2 cup melted chocolate chips over the top of the cake.
"OOH IT'S SO GOOD!!"
Printable Recipe
LEMON CREAM POPS
07/06/2000
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6 pops
1 can (14 ounces) sweetened condensed milk
1 cup milk
1/2 cup fresh lemon juice
1/3 cup sugar
1/2 teaspoon grated lemon peel
3 drops yellow food color
6 craft sticks
In a large bowl, combine all the ingredients and stir until the sugar dissolves. Pour into 6 small paper cups or molds and insert a craft stick into the center of each cup. Freeze for at least 4 hours, until firm. Serve, or cover and keep frozen until ready to enjoy.
NOTE: For lime or orange cream pops, simply substitute fresh lime or orange juice and peel for the lemon, and use the appropriate food colors.
"OOH IT'S SO GOOD!!"
Printable Recipe
NEW YEAR'S CUPCAKES
12/29/2000
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24 cupcakes
1 package (about 18.25 ounces) chocolate cake mix, batter prepared according to package directions
4 tablespoons instant coffee granules, divided
2 teaspoons hot water
1 container (16 ounces) cream cheese frosting
1/2 cup semisweet chocolate chips
2 teaspoons vegetable oil
1. Preheat the oven to 350 degrees. Place 24 paper baking cups into muffin tins; set aside.
2. Add 2 tablespoons coffee granules to the prepared cake batter. Spoon the batter evenly into the baking cups and bake according to the package directions; let cool.
3. In a medium bowl, dissolve the remaining 2 tablespoons coffee granules in the hot water. Stir in the frosting until smooth, then frost the cupcakes.
4. In a small microwaveable dish, mIcrowave the chocolate chips and oil on high for 1 minute, or until the chocolate is melted, stirring occasionally (see Helpful Hint).
5. Drizzle the melted chocolate over the frosted cupcakes. Let the chocolate set before serving.
HELPFUL HINT: Instead of using a dish, you can place the chocolate chips and vegetable oil in a heavy-duty resealable plastic freezer bag, then microwave until melted. Snip a tiny corner off the bag and drizzle the melted chocolate over the cupcakes.
Recipe courtesy of the Reynolds Kitchens
"OOH IT'S SO GOOD!!"
Printable Recipe
NO-BAKE COOKIE COTTAGE
12/01/2000
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1 cottage
1 1/4 cups confectioners' sugar
1 egg white or equivalent in egg white powder (see Note)
1 teaspoon lemon juice
5 whole (unsplit) chocolate graham crackers
3 chocolate graham cracker halves
36 mini frosted shredded wheat biscuits
1. In a medium bowl, make icing by beating the confectioners' sugar, egg white, and lemon juice until smooth. Place in a pastry bag (or in a resealable plastic storage bag, then cut a tiny piece off a corner of the bag).
2. Place one whole graham cracker flat side down in the center of a large platter to form the base of the cottage. Place two whole crackers and two halves flat side down around the corresponding sides of the base. Pipe icing completely around the edge of each piece. Carefully lift and press the edges of one whole cracker and one half together, sealing with the icing. Lift the two remaining sides and hold in place until the house is secure; let stand for 10 minutes.
3. Add additional icing to the outside edges. Place the two remaining whole graham crackers over the sides to form a pointed roof. Pipe icing around the seams for extra support. Cut the remaining graham cracker halves in half diagonally and ice the edges. Place each piece on the sides of the cottage to support the roof. Allow to dry, then cover the entire roof with the shredded wheat, securing it with icing.
IMPORTANT NOTE: This will not be edible unless you use egg white powder instead of an egg white. If you'd like decorate the cottage with additional candies like M&M's and gumdrops, securing them with icing.
"OOH IT'S SO GOOD!!"
Printable Recipe
NON-FRIED "FRIED" ICE CREAM
01/21/2000
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8 servings
1 quart vanilla ice cream (See Note)
2 1/2 cups oven-toasted corn cereal, coarsely crushed
1 tablespoon butter, melted
2 tablespoons sugar
1 teaspoon ground cinnamon
Line a rimmed baking sheet with waxed paper. With a large spoon or an ice cream scoop, form eight ice cream balls, each about 2 1/2 inches in diameter. Place on the baking sheet, then place in the freezer for about 1 hour. Preheat the oven to 350 degrees F. Meanwhile, coat another large rimmed baking sheet with nonstick cooking spray. In a medium bowl, combine the remaining ingredients; mix well and spread on the baking sheet. Bake for 5 to 7 minutes, or until lightly browned and crisp. Remove to a shallow dish an allow to cool completely. Line another rimmed baking sheet with clean waxed paper. Remove the ice cream balls from the freezer and roll in the cereal mixture, coating on all sides. Place on the baking sheet and freeze for 2 to 3 hours, or until the ice cream is firm; serve immediately, or cover and keep frozen until ready to serve.
NOTE: Sure, if you want this even lighter, reduced-fat ice cream or frozen yogurt works just as well...and the way the coating is done, it still tastes just like it's been deep-fried. Mmm mmm!
"OOH IT'S SO GOOD!!"
Printable Recipe
NUTTY CARAMEL CORN
11/17/2000
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about 13 cups
12 cups popped popcorn
1 can (12 ounces) mixed nuts
1 cup packed light brown sugar
1/2 cup (1 stick) butter
1/4 cup honey
1 teaspoon vanilla extract
1. Preheat the oven to 250 degrees. In a large bowl, combine the popcorn and nuts.
2. In a small saucepan, bring the brown sugar, butter, and honey to a boil over medim-high heat and cook for 5 minutes, stirring frequently. Remove from the heat and add the vanilla; mix well.
3. Pour over the popcorn mixture and stir until thoroughly coated. Spoon onto two ungreased large rimmed baking sheets and bake for 1 hour, stirring every 15 minutes.
4. Let cool completely, until crispy. Serve, or store in an airtight container until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
ORANGE SWIRL CHEESECAKE
07/17/2000
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6 to 8 servings
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract
2 drops yellow food color
1 drop red food color
One 9-inch graham cracker pie crust
Preheat the oven to 350 degrees F. In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs; beat well. Add the sour cream and vanilla; mix well. Place 1 cup of the mixture in a small bowl and stir in the orange extract and the yellow and red food colors. Pour the remaining cream cheese mixture into the pie crust. Drop the orange cream cheese mixture into it by spoonfuls and swirl with a knife to create a marbled effect. Bake for 30 to 35 minutes, or until firm around the edges. (The center will be slightly loose.) Allow to cool for 1 hour then cover and chill for at least 8 hours before serving.
NOTE: For a nice finishing touch, top each slice of cheesecake with a dollop of whipped cream or whipped topping and half an orange slice just before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
OUR OWN DONUTS
10/06/2000
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10 donuts
Vegetable oil
1 package (7.5 ounces) refrigerated country-style biscuits (10 biscuits)
1/4 cup confectioners' sugar
1. In a soup pot, heat 1 inch of oil over medium-high heat until hot but not smoking.
2. Separate the biscuits and lay flat on a cutting board. Using an apple corer or a soda bottle cap, cut out a small circle in the center of each biscuit, forming rings.
3. Place the rings and the "holes" in the hot oil a few at a time and cook for 1 to 2 minutes, or until golden brown, turning halfway through the cooking. Drain on paper towels. Sprinkle with the confectioners' sugar and serve immediately.
NOTE: Don't stop there! How 'bout sprinkling these with cinnamon or drizzling with melted chocolate or a sugar glaze? You can even decorate these with frosting that's been mixed with food coloring then top with rainbow or chocolate sprinkles.
"OOH IT'S SO GOOD!!"
Printable Recipe
PECAN TASSIES
03/24/2000
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2 dozen
1/2 cup (1 stick) plus 1 tablespoon butter, softened, divided
1 package (3 ounces) cream cheese, softened
1 cup all-purpose flour
1/2 cup chopped pecans
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1/8 teaspoon salt
In a large bowl, beat 1/2 cup butter and the cream cheese until creamy. Add the flour, beating until well combineD. Cover and chill the dough for 30 minutes. Preheat the oven to 325 degrees. Shape the chilled dough into twenty-four 1-inch balls. Place each dough ball in an ungreased mini-muffin cup. Using your thumb, press the dough to form a crust. Spoon the pecan mixture into the crusts, filling them three-quarters full. Bake for 35 to 40 minutes, or until the filling is firm and this crust is golden. Cool slightly, then remove to a wire rack to cool completely. Serve, or cover and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
POACHED PEARS
10/23/2000
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4 servings
1 cup red-hot cinnamon candies
3 cups apple cider
4 large pears, peeled (see Note)
1. In a large saucepan, melt the cinnamon candies in the apple cider over medium heat.
2. Add the pears and spoon the sauce over them, coating completely. Cover and cook for 25 to 30 minutes, or until tender, turning occasionally and basting with the sauce.
3. Serve warm with the sauce spooned over the pears, or allow to cool and chill in the sauce until ready to serve.
NOTE: To make sure the pears stand up when being served, slice a piece off the bottom of each one before poaching.
"OOH IT'S SO GOOD!!"
Printable Recipe
POLKA DOT CHERRY PIE
02/21/2000
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6 to 8 servings
2 packages (12 ounces each) frozen dark sweet cherries, thawed
1/2 cup sugar
1/3 cup all-purpose flour
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 package (15 ounces) folded refrigerated pie crust (2 crusts)
Preheat the oven to 375 degrees. In a large bowl, combine all the ingredients except the pie crust; mix well. Unfold one pie crust and place in a 9-inch pie plate, pressing the crust firmly into the plate. Spoon the cherry mixture into the crust. Place the remaining pie crust on a work surface and, using a 1-inch round cookie cutter, cut fifteen circles from the center, forming "polka dots," leaving a 1-inch border around the edge (see Note). Place the crust over the cherry mixture. Pinch together and trim the edges to seal, then flute, if desired. Bake for 35 to 40 minutes, or until the crust is golden and the filling is bubbly. Let cool before serving.
NOTE: Instead of using a cookie cutter, you can use the plastic cap of a soda bottle to cut out the polka dots - it's the right size and it works great. Serve this with vanilla ice cream and they'll beg for seconds!
"OOH IT'S SO GOOD!!"
Printable Recipe
RED, WHITE, AND BLUE MILK SHAKES
06/30/2000
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4 servings
1 quart strawberry ice cream
1 cup milk
1/2 cup strawberry preserves
1/4 cup frozen whipped topping, thawed
1/4 cup fresh blueberries, washed
In a blender, combine the ice cream, milk, and strawberry preserves. Blend for 1 to 2 minutes, or until well combined. Pour into 4 glasses and top each with a dollop of whipped topping. Top with the blueberries and serve immediately.
NOTE: You can make a light version by using nonfat strawberry frozen yogurt, low-fat milk, and light whipped topping.
"OOH IT'S SO GOOD!!"
Printable Recipe
REVERSE FONDUE
09/18/2000
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About 1-1/4 cups
1 package (12 ounces) frozen raspberries, thawed
1/4 cup sugar
1 teaspoon chopped fresh mint
1. Place the raspberries in blender and puree until smooth. Strain the puree into a medium saucepan. Using a wooden spoon, force the puree through the strainer, discarding the seeds.
2. Add the sugar to the puree and heat over medium heat until the sugar is melted and the fondue is bubbly, stirring frequently. Stir in the mint then transfer the fondue to a fondue pot and keep warm or serve at room temperature.
NOTE: Serve with bite-sized pieces of Brie, Cheddar, or Havarti cheese. Or you might want to use ladyfingers, ginger cookies, or chunks of pound cake, too.
"OOH IT'S SO GOOD!!"
Printable Recipe
SLUMBER PARTY CAKE
02/15/2000
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12 to 15 servings
1 package (18.25 ounces) white cake mix, batter prepared according to package directions
1/8 teaspoon plus 4 drops green food color
2 containers (16 ounces each) cream cheese frosting
5 Twinkies (see Note)
5 large marshmallows, flattened to 1-1/2" x 2"
5 vanilla or chocolate flavored wafers
Assorted decorative icing or gel and decorative sprinkles
Preheat the oven to 350 degrees. Coat a 9" x 13" baking pan with nonstick cooking spray. Place 1 cup of the cake batter in a small bowl and stir in 1/8 teaspoon green food color; mix well. Pour the remaining batter into the baking pan. Drop the colored batter by spoonfuls into the batter in the baking pan and swirl with a knife to create a marbled effect. Bake according to package directions. Cool completely then invert onto a serving platter. In a medium bowl, combine one container of frosting with the remaining 4 drops green food color; mix well. Lightly frost the entire cake with green frosting then heavily frost the top one-third of the cake lengthwise with the remaining green frosting. Cut the Twinkies in half lengthwise and place the top halves on the lightly frosted cake section, slightly overlapping like a blanket that covers the Twinkies (the "bodies"). Place a flattened marshmallow to look like a pillow above each Twinkie on the green frosted part of the cake. Decorate the wafers with decorative icing to make hair, eyes, and mouths. Attach the deocrated wafers to the marshmallow pillows with leftover frosting. Using the decorative icing, make a ruffle around the edges of the blanket. Sprinkle the blanket with decorative sprinkles; serve. (If making ahead of time, place toothpicks in the corners and lightly cover with plastic wrap until ready to serve.)
NOTE: Use more or fewer Twinkies on your cake, depending on how may "slumbering guests" will be attending your slumber party!
"OOH IT'S SO GOOD!!"
Printable Recipe
SUMMER BANANA SPLIT
06/22/2000
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4 servings
1/4 cup lemon-flavored yogurt
1 tablespoon sour cream
1 tablespoon light brown sugar
4 bananas, each cut in half lengthwise
1 quart rainbow sherbet
2 peaches, cut into wedges
2 plums, cut into wedges
2 kiwifruit, peeled and cut into wedges
In a small bowl, combine the yogurt, sour cream, and brown sugar; mix well and set aside. Place one cut banana in each of four banana split disheS or individual bowls. Top each with 3 scoops of sherbet. Evenly distribute the peach, plum, and kiwi wedges over the sherbet then drizzle the yogurt mixture over the top. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
SUMMER SHORTCAKE
08/29/2000
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10 servings
1/4 cup honey
2 tablespoons butter, melted
1 package (10.75 ounces) frozen pound cake, thawed and cut into 10 slices
1 1/2 cups frozen whipped topping, thawed
1 quart fresh strawberries, washed, hulled, and sliced
1/2 pint fresh blueberries, washed
1. Preheat the broiler. In a small bowl, combine the honey and butter; mix well. Brush half of the mixture over one side of each slice of cake and place coated side up on a baking sheet.
2. Broil for 3 to 5 minutes, or until golden. Carefully turn the slices over and brush the uncoated sides with the remaining honey mixture. Broil for 3 to 5 minutes, or until heated through and golden.
3. Place on a large serving platter or individual serving plates and top each with the whipped topping, strawberries, and blueberries.
"OOH IT'S SO GOOD!!"
Printable Recipe
TWO-MINUTE HAWAIIAN PIE
08/02/2000
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6 to 8 servings
1 can (20 ounces) crushed pineapple in syrup or juice, undrained
1 package (6-serving size) instant vanilla pudding and pie filling (see Note)
1 container (8 ounces) sour cream
One 9-inch prepared shortbread pie crust
1 can (8 ounces) sliced pineapple, drained and halved
8 maraschino cherries, drained
2 tablespoons sweetened flaked coconut
In a large bowl, combine the crushed pineapple with its syrup, the pudding mix, and sour cream; mix until well blended. Spoon into the pie crust; decorate with the sliced pineapple and cherries then sprinkle with the coconut. Cover and chill for at least 2 hours before serving.
NOTE: Don't make the vanilla pudding acording to the package directions - just add the dry mix right in with the other ingredients.
"OOH IT'S SO GOOD!!"
Printable Recipe
WATERMELON ICE
07/28/2000
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About 1 quart
1/2 cup water
3/4 cup sugar
2 tablespoons honey
2 tablespoons fresh lemon juice
1/8 teaspoon red food color
8 cups chunk seedless watermelon (about a 6-pound watermelon)
In a medium saucepan, over high heat, bring the water, sugar, and honey to a boil, stirring until the sugar is dissolved. Remove from the heat and let cool. Stir in the lemon juice and food color. Fill a blender with half of the watermelon chunks and half of the cooled syrup. Cover and puree until smooth. Pour into a 9" x 13" baking dish and repeat the process with the remaining watermelon and syrup, adding all the pureed mixture to the baking dish. Cover and freeze for 3 to 4 hours, or until frozen 1 inch around the edges. Stir well to mix up the ice crystals then cover and freeze for 4 to 6 more hours, or until completely frozen. Using an ice cream scoop, scrape the ice into mounds and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
WHITE CHOCOLATE MOUSSE TARTS
05/08/2000
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12 tarts
1 package (6 ounces) white baking bars
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon almond extract
2 cups (1 pint) heavy cream, stiffly whipped (see Note)
12 single-serving graham cracker tart shells
In a small saucepan, melt the chocolate over low heat with the sweetened condensed milk; remove from the heat and stir in the almond extract. Allow to cool to room temperature. Fold into the whipped cream then spoon into the tart shells. Cover and chill for at least 4 hours, or until firm.
NOTE: Top with fresh raspberries, sliced strawberries, mini chocolate chips, crushed candies, or any favorite topping. And, if you prefer, use a thawed 8-ounce container of frozen whipped topping in place of the whipped cream.
"OOH IT'S SO GOOD!!'"
ENTREES
Printable Recipe
ALMOND FILLETS
09/08/2000
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4 to 6 servings
1 tablespoon sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/2 teaspoon salt
1-1/2 pounds white-fleshed fish fillets
1 egg white, beaten
2 cups sliced almonds
2 tablespoons butter, plus more as needed
1/4 cup olive oil, plus more as needed
1/2 cup amaretto liqueur
1. In a small bowl, combine the sugar, cinnamon, red pepper, and salt; mix well. Season the fillets with 1 teaspoon of the mixture, reserving the remaining mixture.
2. Place the egg white in a shallow dish and the almonds in another shallow dish. Dip each fillet into the egg white, then into the almonds, coating completely.
3. In a large skillet, melt the butter with the oil over medium heat. Add half of the fillets and cook for 5 minutes, then turn and cook for 2 to 3 more minutes, or until the fish flakes easily with a fork; transfer to a serving platter and cover to keep warm. Repeat with the remaining fillets, adding additional butter and oil as needed.
4. After removing the cooked fillets, add the reserved sugar mixture and the amaretto to the skillet; reduce the heat to low and cook for 1 to 2 minutes, or until thickened, stirring constantly. Pour over the fillets and serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
ARTICHOKE CHICKEN
01/04/2000
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4 servings
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total), pounded to 1/4-inch thickness
4 tablespoons olive oil
1/3 cup dry white wine
1 package (3 ounces) sun-dried tomatoes, reconstituted according to the package instructions and sliced
1 can (14 ounces) artichoke hearts, drained and quartered
1 lemon, cut in half
In a shallow dish, combine the flour, salt, and pepper; mix well. Dip the chicken in the flour mixture, coating completely. Heat the oil in a large skillet over medium-high heat. Add the chicken and saute for 3 to 4 minutes per side, or until golden. Stir in the wine, sun-dried tomatoes, and artichokes. Squeeze the lemon over the chicken and cook for 2 to 4 minutes, or until the sauce begins to glaze and no pink remains in the chicken.
NOTE: I usually serve this over hot cooked rice, but for a change of pace, it's nice to substitute veal or turkey cutlets for the chicken and serve it over pasta.
"OOH IT'S SO GOOD!!"
Printable Recipe
BACKYARD CLAMBAKE
08/11/2000
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2 to 4 servings
1-1/2 pounds small red creamer potatoes
2 dozen clams, cleaned
4 ears corn, husked
2 cups water
1. Place the potatoes in a soup pot and add enough water to cover them. Bring to a boil over high heat and cook for 10 to 15 minutes, or until almost tender; drain.
2. Preheat the grill to medium-high heat. Place the clams in a 9" x 13" disposable aluminum pan. Place the potatoes and corn ears over the clams. Pour the water into the pan and cover tightly with aluminum foil. Place on the grill and steam for 8 to 10 minutes, or until the clams open and the corn and potatoes are tender. Serve immediately. DISCARD ANY CLAMS THAT DO NOT OPEN.
NOTE: Sure, you can add leftover cooked chicken or precooked sausage to the pan and grill it along with the clams, potatoes, and corn.
"OOH IT'S SO GOOD!!"
Printable Recipe
BAKED GARDEN PASTA
02/18/2000
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6 to 8 servings
1 pound penne pasta
1 can (10-3/4 ounces) condensed cream of asparagus soup
1-1/4 cups milk
1 package (0.7 ounce) dry Italian dressing mix
1 container (15 ounces) ricotta cheese
3/4 cup grated Parmesan cheese, divided
2 packages (16 ounces each) frozen Italian mixed vegetables, thawed (see Note)
Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray. Cook the pasta according to the package directions and drain; set aside. Meanwhile, in a large bowl, combine the soup, milk, and dressing mix. Add the ricotta cheese and 1/2 cup Parmesan cheese; mix well. Add the cooked pasta and vegetables and toss until well coated. Spoon into the baking dish and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake for 45 to 50 minutes, or until heated through.
NOTE: Italian mixed vegetables come in many varieties, and any can be used, as well as any other variety of mixed vegetables. Just pick your favorite and go for it.
"OOH IT'S SO GOOD!!"
Printable Recipe
BASIC MEAT SAUCE
12/07/2000
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About 12 cups
1/4 cup vegetable oil
3 large onions, chopped
4 garlic cloves, minced
4 pounds lean ground beef
1 can (28 ounces) crushed tomatoes
1/4 cup tomato paste
2 beef bouillon cubes
2 cups water
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon celery seed (optional)
1/4 teaspoon black pepper
1. In a soup pot, heat the oil over medium-high heat. Add the onions and garlic and cook for 7 to 8 minutes, or until softened, stirring frequently.
2. Increase the heat to high and add the ground beef. Cook for 8 to 10 minutes, or until the meat is no longer pink, stirring to break up the meat.
3. Drain off excess liquid, then stir in the crushed tomatoes, tomato paste, bouillon cubes, water, salt, Italian seasoning, celery seed, and black pepper. Bring to a boil then reduce the heat to medium-low, cover, and simmer for about 1-1/2 hours, or until the meat sauce is thickened, stirring occasionally (about every 15 minutes). Use immediately as desired, or cool and store for future use (see Note).
NOTE: This makes so much sauce - and it's so versatile - that you can plan on using some right away and freezing the rest for future quick meals. For upside-down shepherd's pie, you can add mixed veggies to it and serve over mashed potatoes. Make a simple goulash by mixing sour cream and paprika into the sauce, then serving over buttered noodles. Maybe you'd like to add a few chili seasonings to the sauce and roll it up in flour tortillas with traditional burrito fixins'. It all works!
"OOH IT'S SO GOOD!!"
Printable Recipe
BEEF STROGANOFF
03/20/2000
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4 to 6 servings
2 tablespoons butter
2 pounds beef bottom round, cut into 1/4-inch strips
1 large onion, chopped
1/2 pound fresh mushrooms, sliced
1 jar (12 ounces) mushroom gravy
2 tablespoons red wine (optional)
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package (16 ounces) egg noodles
1/2 cups our cream
In a large skillet, melt the butter over medium heat. Add the beef and onion and saute for 5 to 7 minutes, or until no pink remains in the beef and the onion is tender. Add the musrooms and cook for 3 minutes, or until tender. Reduce the heat to medium-low and stir in the gravy, wine (if desired), tomato paste, salt, and pepper. Cover and simmer for 35 to 40 minutes, or until the beef is tender. Meanwhile, prepare the noodles according to the package directions; drain. Add the sour cream to the beef mixture and cook for 1 more minute, or until heated through, stirring constantly. Spoon over the noodles and serve.
"OOH IT'S SO GOOD!!"d
Printable Recipe
BLUE STEAK PLATE
02/10/2000
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4 servings
1 1/2 pounds ground beef
2 scallions, finely chopped
1/4 cup seasoned bread crumbs
1 egg
1 tablespooon yellow mustard
1 jar (12 ounces) beef gravy
1/2 cup water
2 teaspoons horseradish
1/2 pound fresh mushroom, sliced
In a medium bowl, combine the ground beef, scallions, bread crumbs, egg, and mustard; mix well. Shape into four 1/2-inch-thick oval patties. Coat a large skillet with nonstick cooking spray and preheat over medium-high heat. Place the patties in the skillet and cook for 3 to 4 minutes per side, or until no pink remains. Add the gravy, water, horseradish, and mushrooms and cook for 4 to 5 minutes, or until the mushrooms are tender, stirring occasionally.
NOTE: You can really make this your own by adding garlic, caraway seeds, or burger seasoning mix to the meat mixture - or a splash of wine to the gravy. And for a truly all-American diner dish, serve it with mashed potatoes and peas. Mmm!
"OOH IT'S SO GOOD!!"
Printable Recipe
BREADED CHICKEN VARIATIONS
11/13/2000
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There are so many varieties of breaded chicken in the supermarket freezer cases, including breasts, patties, tenders, nuggets, and more. Jazzing them up with different toppings can make them into fancy or down-home treats. Try these quick-and-easy main-dish variations:
1. For a fast version of French Chicken Cordon Bleu, just put some deli ham and a slice of Swiss cheese on top.
2. Whip up your own twist on Chicken Francaise by topping a patty or breast fillet with a bit of white wine, a squeeze of lemon, and a sprinkling of sliced mushrooms.
3. Make a quick Italian Chicken Parmigiana by topping breaded chicken with a bit of spaghetti sauce and shredded mozzarella cheese.
Of course, these should all be baked until everything is hot and any cheese is melted. Then...ENJOY!
"OOH IT'S SO GOOD!!"
Printable Recipe
CAPTAIN'S CHICKEN
11/08/2000
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4 boneless, skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
6 tablespoons (3/4 stick) butter
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
1. Season the chicken with the salt and pepper. Place the flour in a shallow dish and dip the chicken, coating completely.
2. In a large skillet, melt the butter over high heat. Add the chicken and brown for 4 to 5 minutes per side. Stir in the wine, lemon juice, garlic, and parsley.
3. Reduce the heat to medium; cover and cook for 6 to 8 minutes, or until no pink remains in the chicken. Serve topped with the sauce from the pan.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHEESEBURGER BAKE
02/28/2000
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4 to 6 servings
1-1/2 pounds lean ground beef
1-1/2 teaspoons onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/3 cup ketchup
1-1/2 cups (6 ounces) finely shredded sharp Cheddar cheese
1 package (7-1/2 ounces) refrigerated biscuits (10 biscuits)
Preheat the oven to 450 degrees F. Coat an 8-inch square baking dish with nonstick cooking spray. In a large skillet, brown the ground beef with the onion powder, garlic powder, and pepper over high heat, stirring to break up the beef. Drain off any fat, then add the ketchup and cheese; mix well and pour into the baking dish. Place the biscuits over the top and bake for 8 to 10 minutes, or until the biscuits are golden and cooked through.
NOTE: For information about my "OOH IT'S SO GOOD!!" casserole dish, call toll-free 1-888-467-3663.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN AND BROCCOLI POCKETS
03/16/2000
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8 servings
1 can (10-3/4 ounces) condensed broccoli cheese soup, divided
1/2 cup milk
1 package (10 ounces) refrigerated cooked and sliced chicken breast, coarsely chopped
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1/4 teaspoon black pepper
1 package (17.3 ounces) frozen puff pastry, thawed
Preheat the oven to 375 degrees. In a medium saucepan, combine 1/2 cup soup and the milk; set aside. In a medium bowl, combine the remaining soup, the chicken, broccoli, and pepper; mix well. With a rolling pin, roll out each sheet of puff pastry to a 12-inch square. Cut each sheet into 4 equal squares. Place an equal amount of the chicken mixture in the center of each square. Fold the pastry over the filling, forming triangles. With your finger or a fork, pinch or press the edges together firmly to seal. Place the pockets on 2 large rimmed baking sheets. Bake for 20 to 22 minutes, or until golden. Meanwhile, heat the soup and milk mixture over medium heat until hot and bubbly, stirring occasionally. Spoon over the turnovers and serve.
NOTE: Want to make shrimp and mushroom pockets instead? Substitute 1 package (12 ounces) thawed, frozen cooked shrimp for the chicken; one 10-3/4 ounce can condensed cream of mushroom soup for the broccoli cheese soup; a drained 7.3 ounce jar of sliced mushrooms for the broccoli; and add 2 tablespoons of chopped fresh parsley. Proceed as above.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN PAPRIKASH
09/22/2000
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6 servings
1 tablespoon vegetable oil
6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total)
2 tablespoons paprika
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 cup sour cream
1 cup sliced fresh mushrooms
1/2 cup dry white wine
3/4 teaspoon salt
1/4 teaspoon black pepper
1. Heat the oil in a large deep skillet over medium-high heat. Add the chicken and brown for 5 to 6 minutes per side.
2. In a medium bowl, combine the remaining ingredients; mix well and pour over the chicken. Cover and cook for 12 to 15 minutes, or until no pink remains in the chicken. Serve with the sauce spooned over the chicken.
NOTE: I like to make this even heartier by serving it over a bed of warm cooked rice or pasta.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN ROLL-UPS
08/10/2000
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4 servings
4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness (1-1/2 to 2 pounds total)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound (4 ounces) boiled ham, thinly sliced
1/4 pound (4 ounces) provolone cheese, thinly sliced
1 teaspoon dried sage leaves, crushed
1/4 teaspoon garlic powder
2 tablespoons butter
1 jar (26 ounces) tomato and basil pasta sauce
1. Sprinkle the chicken breasts evenly with salt and pepper. Top each breast half with ham, provolone, sage, and garlic powder. Roll up and secure with toothpicks.
2. In a large skillet, melt the butter over medium-high heat. Brown the chicken in the butter, stir in the pasta sauce, and bring to a boil. Cover, reduce the heat to medium-low, and cook for 12 minutes, or until no pink remains in the chicken. Serve with pasta.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOW MEIN CASSEROLE
09/12/2000
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4 to 6 servings
1 tablespoon butter
1 small red bell pepper, chopped
2 cloves garlic, minced
1 package (16 ounces) sliced fresh mushrooms
3 scallions, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup
3/4 cup mayonnaise
1 tablespoon soy sauce
3 cups chunked cooked chicken
1/4 teaspoon black pepper
1 can (3 ounces) chow mein noodles
1. Preheat the oven to 350 degrees. Coat a 7" x 11" baking dish with nonstick cooking spray.
2. In a large skillet, melt the butter. Add the bell pepper, garlic, and mushrooms; saute until tender. Stir in the remaining ingredients except the chow mein noodles.
3. Pour into the baking dish and sprinkle with the chow mein noodles. Bake, uncovered, for 25 to 30 minutes, or until heated through and bubbly.
"OOH IT'S SO GOOD!!"
Printable Recipe
COLA ROAST
09/05/2000
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8 to 10 servings
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
One 4 to 5-pound boneless beef bottom round roast
1 can (12 ounces) cola
1 bottle (12 ounces) chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons hot pepper sauce
1. Preheat the oven to 325 degrees. In a small bowl, combine the salt, pepper, and garlic powder; mix well. Place roast in a roasting pan and rub mixture over the surface of the roast.
2. In a medium bowl, combine the remaining ingredients; mix well and pour over the roast.
3. Cover with aluminum foil and roast for about 3 hours, or until tender. Slice and serve topped with the sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
COMPANY PORK TENDERLOIN
03/23/2000
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4 to 6 servings
1/2 cup bottled sweet-and-sour (duck) sauce
1 tablespoon plus 1 teaspoon soy sauce
1/8 teaspoon ground red pepper
2 pork tenderloins (1-1/2 to 2 pounds total)
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil, then coat the foil with nonstick cooking spray. In a measuring cup, combine the sweet-and-sour sauce, soy sauce, and ground red pepper; mix well. Place the pork on the baking sheet and pour half the sauce over the top. Bake for 45 to 50 minutes, or until little pink remains for medium-well, or no pink remains for well-done. Slice thinly and serve topped with the remaining sauce.
NOTE: If you like a spicier sauce, add more ground red pepper.
"OOH IT'S SO GOOD!!"
Printable Recipe
COUNTRY-GLAZED SPARERIBS
05/15/2000
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4 to 5 servings
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
4 to 5 pounds pork spareribs
2 onions, sliced
1 cup water
1 cup tomato juice
1/2 cup apple jelly
1/4 cup soy sauce
1/4 cup white vinegar
Preheat the oven to 350 degrees. Line a roasting pan with aluminum foil and coat with nonstick cooking spray. In a small bowl, combine the garlic powder, salt, and pepper. Season the ribs with the mixture and place in the roasting pan. Place the onion slices over the ribs and add the water to the pan. Cover tightly with aluminum foil and bake for 1-1/2 hours. Drain off any excess liquid. In a medium bowl, combine the remaining ingredients; mix well. Pour over the ribs and bake, uncovered, for 50 to 60 minutes, or until the ribs are tender, basting every 15 minutes. Cut into individual ribs and serve.
Mr. Food show taped on location at The Grand Palace, Branson, MO. For more information on The Grand Palace, visit www.grandpalace.com or call 417-339-5700.
"OOH IT'S SO GOOD!!"
Printable Recipe
CRACKER OMELET
04/13/2000
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4 to 6 servings
8 eggs
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
4 ounces saltine crackers (1/4 of a 1-pound box) (see Note)
1 tablespon butter
In a large bowl, whisk together the eggs, milk, salt, and pepper. Add the crackers and allow to soak for 3 to 4 minutes. In a large skillet, melt the butter over mediium-high heat. Add the egg and cracker mixture and reduce the heat to medium. As the mixture begins to set, push it slightly toward the center so that the liquid runs to the edges of the skillet. Allow the omelet to cook for 5 to 6 minutes, or until lightly browned on the bottom. Slide it out of the pan onto a large plate. Invert the skillet over the omelet on the plate then turn the whole omelet over so that the uncooked side is face down in the skillet. Be careful, the skillet will be hot. Cook for 5 to 6 more minutes, or until the center is set and the inside is firm. Cut into wedges and serve.
NOTE: This is great topped with strawberry preserves or maple syrup. And remember that any type of crackers can be used - even matzo - but you'll want to choose toppings that work with whatever flavor crackers you use.
"OOH IT'S SO GOOD!!"
Printable Recipe
CRANBERRY PORK ROAST
01/14/2000
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4 to 6 servings
4 medium potatoes, peeled and cut into 1-inch chunks
One 3-pound boneless center-cut pork loin roast, rolled and tied (see Note)
1 can (16 ounces) whole-berry cranberry sauce
1 can (5.5 ounces) apricot nectar
1 medium onion, coarsely chopped
1/2 cup coarsely chopped dried apricots
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon crushed red pepper
Place the potatoes in a 3-1/2 quart (or larger) slow cooker, then place the roast over them. In a large bowl, combine the remaining ingredients; mix well and pour over the roast. Cover and cook on the low setting for 5 to 6 hours. Slice the roast thinly and serve with the potatoes and sauce.
NOTE: Ask your butcher to roll and tie the roast for you.
"OOH IT'S SO GOOD!!"
Printable Recipe
CRISPY ONION CHICKEN
06/12/2000
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4 servings
1 can (2.8 ounces) French-fried onions, lightly crushed
4 boneless, skinless chicken breast halves
2 tablespoons yellow mustard
Preheat the oven to 350 degrees. Coat a rimmed baking sheet with nonstick cooking spray. Place the onions in a shallow dish. Brush the chicken with the mustard then dip in the onions, turning to coat completely. Place on the baking sheet and bake for 18 to 20 minutes, or until no pink remains in the chicken.
Recipe courtesy of French's.
"OOH IT'S SO GOOD!!"
Printable Recipe
CROWN ROAST OF LAMB
04/18/2000
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4 servings
One 2- to 2-1/2-pound crown roast of lamb (see Note)
1 tablespoon peanut oil
1-1/2 teaspoons salt, divided
1/2 teaspoon black pepper
1-1/2 cups cooked rice
1/4 pound fresh mushrooms, sliced
1/4 teaspoon chopped fresh parsley
2 tablespoons butter, melted
Preheat the oven to 325 degrees. Coat a shallow roasting pan with nonstick cooking spray; place the roast in the pan. In a small bowl, combine the oil, 1 teaspoon salt, and the pepper; mix well then rub over the entire roast. In a medium bowl, combine the rice, remaining salt, the mushrooms, parsley, and butter; mix well then place in the cavity of the roast. Wrap the ends of the rib bones in aluminum foil to keep them from over-browning. Roast, uncovered, for 1 to 1-1/4 hours, until a meat thermometer registers 160 degrees for medium, or until desired doneness beyond that. Transfer the roast to a serving platter and allow to stand for 15 to 20 minutes to firm up before slicing between the bones.
NOTE: You can find a crown roast of lamb at the meat counter, or ask the butcher to prepare it for you. Before serving, be sure to discard any string that my have been used by the butcher to tie the roast together.
"OOH IT'S SO GOOD!!"
Printable Recipe
CURRIED SHRIMP
05/11/2000
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4 to 6 servings
1 pound spaghetti
2 tablespoons butter
2 onions, chopped
2 garlic cloves, minced
1 can (15 ounces) coconut milk
4 teaspoons curry powder
2 tablespoons lime juice
2 tablespoons honey
1 pound frozen fully-cooked large shrimp, thawed
2 tablesppons chopped fresh basil
Prepare the spaghetti according to the package directions; drain. Meanwhile, melt the butter in a large skillet over medium heat. Add the onions and garlic and saute until tender. Add the coconut milk, curry powder, lime juice, and honey; bring to a boil. Add the shrimp and stir until heated through. Pour over the spaghetti and sprinkle with the chopped basil.
"OOH IT'S SO GOOD!!"
Printable Recipe
DEEP-FRIED TURKEY
07/10/2000
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Instead of the usual burgers and hot dogs, how about serving up a juicy deep-fried turkey at your next cookout? It's simple...really! There's no heating up our kitchens when we use one of those new turkey fryers to prepare this tasty treat. Available at many outdoor camping stores or mass merchants, turkey fryers have a tall narrow pot where the turkey cooks on a propane burner on a stand. Always follow the manufacturer's directions for your model, but here are the basics:
1. Start by clearing an outdoor area where you won't mind a few oil splatters.
2. Season the turkey with a favorite rub or inject it with a savory marinade.
3. Fill the pot with vegetable or peanut oil and heat to approximately 350 degrees.* (A thermometer is usually included in the fryer package.)
4. CAREFULLY lower the turkey into the hot oil and cook for 3-1/2 minutes per pound. Make sure the oil doesn't boil over.
5. When the turkey is completely cooked, use the turkey hook (also included in the package) to raise it out of the pot and hold it over the pot until the grease drains off.
6. Carve the turkey and enjoy meat that's moist and tender inside, and crispy (not greasy!) outside. I guarantee this: Once the gang samples a deep-fried turkey, they'll be asking for it again and again.
*If you use a filter, when you're done you can let the oil cool and save it for frying yet another turkey.
"OOH IT'S SO GOOD!!"
Printable Recipe
DINNERTIME PASTA
03/06/2000
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4 to 6 servings
1 pound tortellini or ravioli
3/4 cup (1-1/2 sticks) butter
1/2 pound fresh mushrooms, sliced
3 cups fresh broccoli florets
6 minced garlic cloves
1/2 teaspoon salt
1/2 teaspoon black pepper
Cook the pasta according to the package directions; drain. Meanwhile, in a large skillet, melt the butter over medium heat and add the remaining ingredients; saute for 5 to 6 minutes, or until the broccoli is tender. Stir in the cooked pasta and reduce the heat to low. Simmer for 4 to 5 minutes then serve.
NOTE: Just about any fresh or frozen vegetables will work here. As for the pasta, fresh or frozen, cheese- or meat-filled will work. Have some leftover cooked chicken or seafood? Throw it in! This can truly be your own signature recipe!
"OOH IT'S SO GOOD!!"
Printable Recipe
DUNK 'N RAVIOLI
08/07/2000
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1 package (9 ounces) refrigerated cheese-filled ravioli
2 tablespoons milk
1 egg
1 cup Italian-flavored bread crumbs
Vegetable oil for frying
2 tablespoons shredded Parmesan cheese
1 cup spaghetti sauce, warmed
1. Prepare the ravioli according to the package directions; drain.
2. In a medium bowl, combine the milk and egg; mix well. Place the bread crumbs in a large resealable plastic storage bag. Dip the ravioli in the egg mixture a few at a time then transfer to the storage bag. Seal the bag and shake gently until the ravioli are well coated.
3. Heat 1-1/2 inches of vegetable oil in a large deep skillet over medium-high heat until hot but not smoking. Fry the ravioli a few at a time for 1 to 1-1/2 minutes per side, or until golden. Drain on a paper towel-lined platter.
4. Sprinkle with the Parmesan cheese, then serve immediately with the warm spaghetti sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
EASY PIG ROAST
06/26/2000
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20 to 24 servings
One 15- to 17- pound fresh ham
3/4 teaspoon garlic powder
1-1/2 teaspoons salt
1-1/2 teaspoons black pepper
2 cups hickory wood chips, soaked in water and drained
Preheat the oven to 350 degrees. Line a roasting pan with aluminum foil; place the ham skin side up in the pan. In a small bowl, combine the garlic powder, salt, and pepper; mix well then rub evenly over the ham. Bake for 4 hours, basting occasionally. Preheat the grill to medium heat. If using a charcoal grill, place the wood chips on the hot charcoal. If using a gas grill, place the wood chips in a disposable aluminum pan directly on the heat surface (under the grill rack). Place the ham on the grill. Cover the grill and cook for 1 hour, or until browned and a meat thermometer inserted into the center registers 170 degrees. Remove to a cutting board and slice.
"OOH IT'S SO GOOD!!"
Printable Recipe
FANCY FAST CHICKEN
04/07/2000
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6 servings
6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total)
6 slices (6 ounces) Swiss cheese
1 can (10-3/4 ounces) condensed cream of chicken soup
1/2 cup dry white wine
2 cups herb stuffing
2 tablespoons butter, melted
Preheat the oven to 375 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray. Place the chicken in the baking dish. Place a slice of cheese over each piece of chicken. In a small bowl, combine the soup and wine; mix well and pour over the chicken. Sprinkle the dry stuffing over the chicken and drizzle with the melted butter. Bake for 40 to 45 minutes, or until golden and no pink remains in the chicken.
NOTE: For added heartiness, top the chicken with 1/4 pound sliced mushrooms before baking.
"OOH IT'S SO GOOD!!"
Printable Recipe
FANCY FAST GREEK CHICKEN
02/04/2000
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6 servings
1 tablespoon vegetable oil
6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total)
1/2 teaspoon salt
1 jar (12 ounces) chicken gravy
1/4 cup dry white wine
1-1/2 teaspoons fresh lemon juice
1 can (2-1/4 ounces) sliced black olives, drained
1-1/2 teaspoons dried oregano
In a large skillet, heat the oil over medium-high heat. Season the chicken with the salt; cook for 3 to 4 minutes per side, or until browned. In a small bowl, combine the remaining ingredients; mix well. Pour over the chicken and simmer for 4 to 5 minutes, or unitl no pink remains in the chicken. Serve immediately.
NOTE: To fancy this up, top the chicken with crumbled feta cheese and additional sliced black olives.
"OOH IT'S SO GOOD!!"
Printable Recipe
FETTUCINE ALFREDO
12/18/2000
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4 to 6 servings
1 pound fettuccine
1/4 cup (1/2 stick) butter
2 cups (1 pint) heavy cream
1/2 teaspoon black pepper
1 cup grated Parmesan cheese
1. Prepare the fettuccine according to the package directions; drain.
2. Meanwhile, in a medium saucepan, melt the butter over medium-low heat and stir in the cream and pepper. Cook for 6 to 8 minutes, or until hot, stirring constantly. Stir in the Parmesan cheese until thoroughly combined; cook for 3 to 5 minutes, or until thickend, stirring frequently.
3. Toss the fettuccine with the sauce, and serve.
NOTE: For a more colorful dish, use spinach-flavored fettuccine, or maybe even toss in some diced ham and green peas to make your own version of fettuccine carbonara.
"OOH IT'S SO GOOD!!"
Printable Recipe
FRENCH COUNTRY CHICKEN
02/14/2000
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4 servings
4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total), pounded to 1/2-inch thickness
1/3 cup seasoned bread crumbs
4 slices Muenster cheese
1/4 cup dry white wine
Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray. Coat the chicken completely with the bread crumbs. Place in the baking dish and bake for 15 minutes. Remove from the oven, top with cheese, and pour the wine evenly over the top. Bake for 15 minutes, or until no pink remains in the chicken and the cheese is bubbly and golden.
"OOH IT'S SO GOOD!!"
Printable Recipe
FRIED CATFISH
05/16/2000
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6 servings
1 egg
2 tablespoons prepared yellow mustard
1 tablespoon hot pepper sauce
1 cup self-rising cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 cup vegetable oil
6 catfish fillets (about 2 pounds total)
In a shallow dish, combine the egg, mustard, and hot pepper sauce; mix well. In another shallow dish, combine the cornmeal, flour, and salt; mix well. In a large deep skillet, heat the oil over medium-high heat until hot but not smoking. Dip the catfish fillets in the egg mixture, then in the cornmeal mixture, coating completely. Cook the fillets a few at a time for 2 to 3 minutes per side, or until golden and the fish flakes easily with a fork. Drain on a paper towel-lined platter. Serve immediately.
NOTE: If you prefer baked catfish instead of fried, preheat the oven to 400 degrees. Coat the fillets as above, then place on a rimmed baking sheet that has been coated with nonstick cooking spray. Coat the tops of the fillets with nonstick cooking spray and bake for 12 to 15 minutes, or until the fish flakes easily with a fork. Serve immediately.
Mr. Food show taped on location at The Grand Palace, Branson, MO. For more information on The Grand Palace, visit www.grandpalace.com or call 417-339-5700.
"OOH IT'S SO GOOD!!"
Printable Recipe
GARLIC BEEF
08/14/2000
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4 to 6 servings
8 garlic cloves, minced
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons apple cider vinegar
2 tablespoons sugar
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 pound flank steak, thinly sliced
1 pound fresh green beans, trimmed
1 medium bell pepper, cut into thin strips
1. In a medium bowl, combine the garlic, soy sauce, sesame oil, vinegar, sugar, and black pepper; set aside.
2. Heat the vegetable oil in a large skillet or wok over high heat. Add the flank steak and stir-fry for 5 to 6 minutes, or until no pink remains, stirring frequently. Add the soy sauce mixture, green beans, and bell pepper. Stir-fry for 9 to 10 minutes, or until the green beans are crisp-tender and most of the liquid has evaporated, stirring frequently. Serve immediately.
NOTE: Serve over warm cooked rice to complete the meal.
"OOH IT'S SO GOOD!!"
Printable Recipe
GLAZED CORNED BEEF
03/13/2000
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6 to 8 servings
One 4- to 4-1/2-pound corned beef, rinsed
1/2 cup water
1/2 cup apricot preserves
2 tablespoons brown sugar
1 tablespoon soy sauce
Preheat the oven to 350 degrees. Coat a large baking dish with nonstick cooling spray. Place the corned beef in the dish and add the water. Cover tightly with aluminum foil and roast for 2 hours; drain liquid. In a small bowl, combine the remaining ingredients. Spread evenly over the corned beef. Roast uncovered for 25 to 30 minutes, or until the corned beef is fork-tender, basting occasionally with the pan drippings. Slice the corned beef across the grain and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
GRILLED FISH
08/15/2000
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2 to 4 servings
2 whole fish (1-1/4 to 1-1/2 pounds each) like red snapper, trout, or bass
1/3 cup Worcestershire sauce
1/3 cup peanut oil
1/3 cup rice vinegar
2 scallions, sliced
1 tablespoon sesame oil
1 tablespon chopped crystallized or ground ginger
3 garlic cloves, minced
1. Place the fish in a large resealable plastic storage bag.
2. In a blender, combine the remaining ingredients and blend until well combined. Reserve 1/4 cup of the mixture for serving as a sauce with the cooked fish. Pour the remaining mixture over the fish, seal the bag, and refrigerate for 1 hour.
3. Preheat the grill to medium-high heat. Coat a grilling basket with nonstick cooking spray. Place the fish in the grilling basket, reserving the marinade for basting. Grill, covered, for 10 to 12 minutes per side, or until the fish flakes easily with a fork, basting occasionally with the marinade during the first 5 minutes of cooking, then discarding any remaining marinade.
4. Remove the fish to a serving platter, pour the reserved 1/4 cup sauce over it, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
GRILLED HAM KEBABS
08/21/2000
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5 skewers
Five 12-inch wooden skewers
3/4 cup packed light brown sugar
1/4 cup sesame oil
3 tablespoons light soy sauce
2 tablespoons cider vinegar
1 tablespoon yellow mustard
2 garlic cloves, minced
2 teaspoons ground ginger
1 fully cooked ham steak (1 pound), cut into 1-inch chunks
1 can (8 ounces) pineapple chunks, drained
1. Soak the skewers in water for 15 minutes. In a 9" x 13" baking dish, combine all the ingredients except the ham and pineapple; mix well.
2. Alternately thread the ham and pineapple chunks onto the skewers, then place in the baking dish, turning to coat completely with the marinade. Cover and chill for at least 2 hours, turning the skewers every 30 minutes.
3. Preheat the grill to medium heat. Grill the kebabs for 5 to 8 minutes, or until heated through, turning to brown on all sides.
"OOH IT'S SO GOOD!!"
Printable Recipe
GRILLED LONDON BROIL
07/21/2000
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6 to 8 servings
One 2-pound London broil (beef top round) steak
3/4 cup balsamic vinegar, divided
1/4 cup olive oil
1/2 cup spicy brown mustard, divided
2 garlic cloves, minced
1-1/4 teaspoons salt, divided
1/2 teaspoon black pepper
1/4 cup (1/2 stick) butter
4 medium-sized sweet onions, thinly sliced
Place the steak in a large resealable plastic storage bag. In a medium bowl, combine 1/2 cup vinegar, the oil, 1/4 cup mustard, the garlic, 1/2 teaspoon salt, and the pepper; mix well. Pour over the steak then seal the bag and chill for 1 hour. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onions and saute for 12 to 15 minutes, or until very tender, stirring occasionally. Add the remaining 1/4 cup mustard, 1/4 cup vinegar, and 3/4 teaspoon salt. Reduce the heat to medium-low and cook until the mixture thickens, stirring often. Preheat the grill to high heat. Grill the steak for 12 to 15 minutes for medium-rare, or to desired doneness, turning frequently; baste often with the marinade for only the first 5 minutes of cooking. Thinly slice the steak and serve topped with the sauteed onions.
"OOH IT'S SO GOOD!!"
Printable Recipe
HATS-OFF CHICKEN
07/24/2000
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6 to 8 servings
1 pound orrechiette, penne or other pasta
2 tablespoons olive oil
1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
6 plum tomatoes, cut into 1/2-inch chunks
2 small yellow squash, cut into 1/2-inch chunks
1 small zucchini, cut into 1/2-inch chunks
1 teaspoon dried oregano
1/2 teaspoon dried basil
1-1/2 teaspoons salt
1/2 teaspoon black pepper
Cook the pasta according to the package directions: drain. Meanwhile, in a soup pot, heat the oil over medium-high heat. Add the chicken and cook, stirring to brown on all sides. Add the remaining ingredients and cook for 10 to 12 minutes, or until the vegetables are tender. Add the pasta and toss until evenly coated. Serve immediately..
"OOH IT'S SO GOOD!!"
Printable Recipe
HOLIDAY BRISKET
04/03/2000
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6 to 8 servings
One 4- to 5-pound beef brisket
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
3 medium onions, chopped
3 medium tomatoes, chopped
1/4 cup water
Season the brisket with the garlic powder, paprika, salt, and pepper. In a soup pot, heat the oil over medium-high heat and brown the brisket for 6 to 7 minutes, turning once. Add the onions, tomatoes, and water. Reduce the heat to low, cover, and simmer for 3-1/2 to 4 hours, or until fork-tender. Slice across the grain and serve with the sauce from the pot.
NOTE: This is great as is, or you can make it your own special way by adding a packet of onion soup mix or maybe some tomato sauce or a few chopped veggies like celery or carrots. Any way you do it, you're sure to taste the home comfort of Grandma's cooking.
"OOH IT'S SO GOOD!!"
Printable Recipe
ITALIAN CHEESE STACK
07/20/2000
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8 to 12 servings
2 packages (6 ounces each) sliced provolone cheese
1 jar (3 ounces) pesto sauce
3/4 pound thinly sliced deli salami
2 tablespoons Italian dressing
Place 1 slice of cheese on a large piece of plastic wrap and spread 1 teaspoon pesto over the top. Cover the cheese and pesto with 3 slices of salami and brush lightly with some Italian dressing. Repeat the layers using all of each ingredient and ending with the cheese. Tightly fold the plastic wrap over the layers. Place a heavy object, such as a juice can, on top of the stack and chill for at least 24 hours or up to 3 days. Remove the plastic wrap and, using a sharp knife, cut into wedges.
NOTE: Serve with pita bread wedges, breadsticks, or crackers.
"OOH IT'S SO GOOD!!"
Printable Recipe
KENTUCKY BURGOO
05/01/2000
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6 to 8 servings
One 3- to 3-1/2-pound chicken, cut into 8 pieces
2 pounds beef top round, cut into 1/2-inch cubes
3 cans (14.5 ounces each) ready-to-use beef broth
1/4 teaspoon ground red pepper
2 packages (16 ounces each) frozen vegetable gumbo mix, thawed
1 can (10.75 ounces) tomato puree
In a soup pot, combine the chicken, top round, broth, and pepper; bring to boil over high heat. Reduce the heat to medium, cover loosely, and simmer for 1-1/2 hours, stirring occasionally. Add the vegetable gumbo mix and tomato puree. Increase the heat to medium-high and return to a boil. Let boil for 35 to 40 minutes, or until thick, stirring occasionally.
"OOH IT'S SO GOOD!!"
Printable Recipe
KING'S WINGS
01/10/2000
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4 to 6 servings
1 package (5 pounds) frozen chicken wings, thawed
4 garlic cloves, minced
3 tablespoons seasoned salt
1-1/2 teaspoons black pepper
1/4 cup plus 1 tablespoon butter, melted and divided
1 large onion, diced
1-1/4 cups honey, divided
3/4 cup ketchup
1/2 cup rice vinegar
1 tablespoon lemon juice
1 tablespoon chili powder
2 teaspoons ground cumin
1/3 cup crunchy peanut butter
1/2 cup hot pepper sauce
In a large bowl, combine the wings, garlic, seasoned salt, and black pepper; toss until well coated. Cover and chill for 1 hour. Preheat the oven to 475 degrees. Coat 2 rimmed baking sheets with nonstick cooking spray. Place the wings on the baking sheets in a single layer. Bake for 15 minutes, turn the wings over, and bake for 15 to 20 minutes more, or until crisp and no pink remains. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the onion and saute for 10 to 12 minutes, or until golden. Add 1 cup honey, the ketchup, vinegar, lemon juice, chili powder, and cumin. Cook for 8 to 10 minutes or until thickened, stirring occasionally. Add the peanut butter; mix well and set aside. In a large bowl, combine the remaining 1/4 cup butter and 1/4 cup honey and the hot pepper sauce. Add the cooked wings and toss to coat well. Serve with the peanut butter sauce on the side for dipping.
"OOH IT'S SO GOOD!!"
Printable Recipe
MARDI GRAS SHRIMP
01/31/2000
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6 to 8 servings
1/2 cup (1 stick) butter
2 medium onions, chopped
1 medium red or green bell pepper, chopped
4 ribs celery, chopped
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 pounds shrimp, peeled and deveined with tails left on
3/4 teaspoon ground red pepper
1 teaspoon salt
1 cup chicken broth
In a large skillet, melt the butter over medium heat. Add the onions, bell pepper, celery, garlic, and flour and cook for 5 minutes, stirring frequently. Season the shrimp with the ground red pepper and salt and add to the skillet. Add the broth and cook for 8 to 10 minutes, or until the shrimp turn pink and the vegetables are tender-crisp, stirring occasionally.
NOTE: I like to serve this over hot cooked rice. Oh, feel free to add a little extra seasoning to make it hotter - just like they do in New Orleans!
"OOH, IT'S SO GOOD!!"
Printable Recipe
MEAN 'N' LEAN BEEF STEW
01/05/2000
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4 to 6 servings
1 pound beef flank steak, well trimmed and cut into 1-inch chunks
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
4 medium carrots, cut into 1-inch pieces
2 large celery ribs, cut into 1/2-inch slices
1 can (10-1/2 ounces) condensed beef broth
5 medium potatoes, cut into 1-inch chunks
In a medium bowl, combine the steak and flour; toss to coat well. Coat a nonstick soup pot with nonstick cooking spray and heat over medium-high heat. Add the beef, sprinkle with the garlic powder, onion powder, salt and pepper. Saute for 3 to 5 minutes, or until the steak is browned on all sides. Add the carrots, celery, and broth; cover, reduce the heat to low, and simmer for 40 to 45 minutes. Add the potatoes; cover and simmer for 25 to 30 minutes, or until the potatoes are fork-tender.
"OOH IT'S SO GOOD!!"
Printable Recipe
MEXICAN CHEESE MELTS (QUESADILLAS)
05/05/2000
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5 melts
2-1/2 cups (10 ounces) shredded Monterey Jack-pepper cheese
ten 10-inch flour tortillas
2-1/2 teaspoons vegetable oil
Sprinkle 1/2 cup of the cheese over each of 5 tortillas and top with the remaining tortillas, making "sandwiches." In a large skillet, heat 1/2 teaspoon oil over medium heat. Place a tortilla sandwich in the skillet and cook for 3 to 4 minutes, or until the cheese is melted; remove to a covered platter and repeat with the remaining oil and sandwiches. Cut each finished quesadilla into 4 wedges and serve.
NOTE: I like to serve these with sour cream, salsa, and sliced scallions. And for added cheese flavor, after turning the quesadillas, I brush the top of each one with an additional 1/2 teaspoon vegetable oil then sprinkle with a teaspoon of grated Parmesan cheese.
"OOH IT'S SO GOOD!!"
Printable Recipe
MEXICAN CHILI PASTA
01/24/2000
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6 to 8 servings
1 pound ground beef
1 onion, chopped
2 cans (15-1/2 ounces each) chili starter with beans
1 can (14-1/2 ounces) diced tomatoes
1/2 pound elbow macaroni
1 can (4-1/2 ounces) chopped green chilies
4 cups (16 ounces) shredded Mexican cheese blend, divided
Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray. In a large skillet, brown the ground beef with the onion over medium heat; drain if necessary. Add the chili starter and diced tomatoes; cover and cook for 10 minutes, stirring occasionally. Meanwhile, cook the macaroni according to package directions; drain and place in a large bowl. Add the chili, green chilies, and 3 cups cheese; mix well and spoon into the baking dish. Top with the remaining 1 cup cheese, then bake for 12 to 15 minutes, or until heated through and the cheese is melted.
"OOH IT'S SO GOOD!!"
Printable Recipe
MINTY LAMB CHOPS
12/15/2000
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About 1 dozen chops
1 teaspoon garlic powder
1 teasoon ground sage
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds lamb rib chops (about 12) (see Note)
1/4 cup mint jelly, melted
1. Preheat the oven to 400 degrees. Coat a rimmed baking sheet with nonstick cooking spray.
2. In a small bowl, combine the garlic powder, sage, salt, and pepper; mix well and season the lamb chops on both sides.
3. Place on the baking sheet and bake for 20 to 25 minutes for medium doneness, or until desired doneness beyond that. Top with the melted jelly and serve.
NOTE: The same seasonings can be used on shoulder cut lamb steaks for a less expensie way to get all this great flavor.
"OOH IT'S SO GOOD!!"
Printable Recipe
MUSHROOM STEAK
12/04/2000
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2 servings
5 tablespoons butter, divided
2 teaspoons all-purpose flour
1/2 pound thick-sliced fresh mushrooms
1/2 cup sherry
1/8 teaspoon browning and seasoning sauce (optional)
1/2 teaspoon black pepper, divided
2 boneless beef loin strip steaks (about 12 ounces each)
1/2 teaspoon salt
1. In a large skillet, melt 4 tablespoons butter over medium heat. Add the flour and mix well.
2. Add the mushrooms and saute for 3 to 5 minutes, or until golden. Stir in the sherry, the browning sauce, if desired, and 1/4 teaspoon black pepper. Reduce the heat to low and cook for 5 to 6 minutes, or until the sauce is thickened, stirring occasionally.
3. Meanwhile, heat a grill pan over high heat. Rub both sides of the steaks with the remaining 1 tablespoon butter then sprinkle with the salt and the remaining 1/4 teaspoon pepper. Place the steaks in the grill pan and cook for 4 to 5 minutes per side for medium-rare, or until desired doneness beyond that. Serve the steaks topped with the mushroom-sherry sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
OAK RIDGE BOYS' CHICKEN
05/17/2000
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6 to 8 servings
1 package (16 ounces) butter-flavor crackers, crushed
3/4 cup (1-1/2 sticks) butter, melted
2 cups chunked cooked boneless, skinless chicken
1 can (8 ounces) water chestnuts, drained and chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 can (10-3/4 ounces) condensed cream of chicken soup
1 cup sour cream
1/2 cup water
1 garlic clove, minced
1 teaspoon dried basil
1/8 teaspoon black pepper
Preheat the oven to 325 degrees. In a large bowl, combine the crushed crackers and the butter; mix well and set aside 1/4 cup of the mixture. Spoon the remaining cracker mixture evenly into a 9" x 13" baking dish. Evenly distribute the chicken over the cracker layer. Sprinkle the water chestnuts over the chicken. In a large bowl, combine the mushroom and chicken soups, the sour cream, water, garlic, basil, and pepper; mix well and pour over the water chestnuts and chicken. Sprinkle with the reserved cracker mixture. Bake for 60 to 70 minutes, or until golden and bubbly.
Mr. Food show taped on lacation at The Grand Palace, Branson, MO. For more information on The Grand Palace, visit www.grandpalace.com or call 417-339-5700.
Printable Recipe
OLYMPIC SHRIMP
09/14/2000
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4 to 6 servings
3 tablespoons vegetable oil
2 cloves garlic, minced
1 medium-sized red bell pepper, cut into chunks
1/2 pound snow peas, trimmed
1/2 pound fresh mushrooms, cut in half
1-1/2 pounds large shrimp, peeled and deveined
3 tablespoons soy sauce
1/2 teaspoon black pepper
1. In a large skillet, heat the oil over high heat. Add the garlic and saute until tender. Add the red pepper and mushrooms; stir-fry for 2 minutes.
2. Add the remaining ingredients and stir-fry for 2 to 3 minutes, or until the shrimp are pink and the vegetables are crisp-tender. Serve immediately.
NOTE: Served over rice this has a traditional Asian feel. Over pasta it leans toward Italian. In a casserole topped with mashed potatoes? Very British. Of course, grilled on the barbie as kebabs, it's very Australian. Boy, can we travel the world as easy as can be!
"OOH IT'S SO GOOD!!"
Printable Recipe
ORIENTAL POT ROAST
02/01/2000
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8 to 12 servings
One (2-1/2 to 3-pound) boneless beef chuck pot roast
1/3 cup vegetable oil
1/3 cup soy sauce
2 tablespoons lemon juice
2 tablespoons honey
1 garlic clove, minced
1-1/4 teaspoons ground ginger
8 carrots, cut into 1-inch pieces
4 onions, quartered
2 celery ribs, cut into 1-inch pieces
1/4 cup cold water
2 tablespoons cornstarch
Place the roast in a large, resealable plastic bag. Add the oil, soy sauce, lemon juice, honey, garlic, and ginger. Seal the bag and shake to mix well. Marinate for 6 hours or overnight in the refrigerator, turning occasionally to distribute the marinade. Place the roast and marinade in a soup pot. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1 hour. Add the carrots, onions and celery to the soup pot, cover, and simmer for 45 minutes, or until the roast and vegetables are tender. Remove the roast and vegetables to a platter and cover to keep warm. Skim the excess fat from the pan juices and discard. In a small bowl, combine the water and cornstarch; mix well and add to the pan juices. Cook over low heat until thickened, stirring constantly. Slice the roast and serve with the vegetables and gravy.
"OOH IT'S SO GOOD!!"
Printable Recipe
PESTO PORK
05/22/2000
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4 to 6 servings
1-1/4 to 1-1/2 pounds boneless center-cut single pork loin, cut into 1/2-inch thick slices
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons (1/2 stick) butter
1/2 cup heavy cream
1/2 cup pesto sauce
3 plum tonatoes, cut into 1/4-inch slices
Lay each pork loin slice between 2 sheets of plastic wrap and pound with a kitchen mallet or rolling pin to 1/4-inch thickness. Place the flour in a shallow dish. Season the pork medallions with the salt and pepper, then place in the flour and coat evenly on both sides. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the pork and cook in batches for 2 to 4 minutes per side, or until golden, adding more butter as needed. Remove the pork to a covered platter to keep warm. Add the cream and pesto to the skillet; mix well. Add the tomatoes and cook for 3 to 5 minutes, or until thoroughly heated. Pour over the pork medallions and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
PORK CHOP CASSEROLE
10/20/2000
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6 servings
1/2 cup all-purpose flour
6 thick pork chops, rinsed and left damp
3 tablespoons vegetable oil
1 can (10-3/4 ounces) condensed golden mushroom soup
1 cup water
1 can (14-1/2 ounces) ready-to-use beef broth
1 package (6 ounces) long-grain and wild rice mix
1. Preheat the oven to 350 degrees. Place the flour in a shallow dish; add the pork chops and turn to coat completely with flour.
2. Heat the oil in a large skillet over mediium heat. Brown the pork chops in batches for 5 to 6 minutes per side.
3. Meanwhile, combine the remaining ingredients in a 9" 13" baking dish; mix well. Place the browned pork chops over the rice mixture. Cover the casserole dish with aluminum foil and bake for 1 hour, or until no pink remains in the chops.
"OOH IT'S SO GOOD"
Printable Recipe
QUICK BEEF STEW
11/16/2000
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6 to 8 servings
2 jars (12 ounces each) beef gravy
1-1/2 cups water
Three 1/2-inch-thick slices (about 1-1/2 pounds) deli roast beef, cut into cubes
2 cans (14-1/2 ounces each) whole new potatoes, drained and large potatoes quartered
1 package (16 ounces) frozen pearl onions, thawed
1/2 teaspoon black pepper
2 cans (14-1/2 ounces each) sliced carrots, drained
1. In a soup pot, combine all the ingredients except the carrots; bring to a boil over high heat and cook for 6 to 8 minutes, or until heated through, stirring frequently.
2. Stir in the carrots until heated through; serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SALAD PIZZA
09/04/2000
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6 to 8 slices
One 12-inch prepared pizza shell (see Note)
1 package (4 ounces) mixed baby greens
1 package (10 ounces) pre-cooked sliced chicken
1/4 cup Caesar dressing
1. Place the pizza shell on a pizza pan or platter and top with the greens.
2. Place the chicken over the greens and drizzle with the dressing. Slice and serve.
NOTE: If using a frozen pizza shell, make sure to thaw and bake in a 450 degree oven for 8 to 10 minutes before topping. I like to use a ready-to-top Boboli pizza shell because of the extra seasonings and cheese already baked onto it.
"OOH IT'S SO GOOD!!"
Printable Recipe
SALMON FLORENTINE
12/11/2000
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4 servings
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon salt, divided
1/4 teaspoon black pepper
1 package (10 ounces) fresh spinach
4 salmon fillets (about 1-1/2 pounds total)
Juice of 1/2 lemon
1/4 teaspoon dried basil
1. In a soup pot, heat the oil over medium heat. Add the garlic, 1/2 teaspoon salt, and the pepper. Saute for about 1 minute.
2. Add the spinach and toss to coat. Place the salmon fillets over the spinach and sprinkle with the lemon juice, basil, and the remaining 1/2 teaspoon salt. Reduce the heat to medium-low, cover, and cook for 10 to 12 minutes, until the spinach is wilted and the salmon flakes easily with a fork.
"OOH IT'S SO GOOD!!"
Printable Recipe
SEAFOOD FRITTERS
02/24/2000
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4 to 6 servings
1 pound sea scallops, chopped
1 small green bell pepper, chopped
1 small onion, chopped
1 jalapeno pepper, finely chopped
1-1/2 cups complete pancake mix
1 teaspoon salt
3/4 teaspoon black pepper
2 tablespoons water
2-1/2 cups vegetable oil
In a large bowl, combine all the ingredients except the oil; mix well. In a medium saucepan, heat the oil over medium heat until hot but not smoking. Drop teaspoonfuls of batter into the oil and fry for 3 to 4 minutes or until golden on all sides. Drain on a paper towel-lined platter and keep warm in a warm oven. Repeat with remaining batter.
NOTE: Serve these with your favorite cocktail or tartar sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
SHORTCUT SEAFOOD NEWBURG
12/28/2000
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4 to 6 servings
1 package (16 ounces) frozen cooked large shrimp, thawed
2 cans (15 ounces each) lobster bisque
1/4 cup dry sherry
1. In a large saucepan, combine all the ingredients.
2. Cook over medium heat until heated through, stirring occasionally. Serve (see Note).
NOTE: Simply serve this over puff pastry or toast points for an eye-catching appetizer, or over rice for an elegant main course. And in place of the shrimp, you can use sauteed scallops, crabmeat, imitation crabmeat, or any favorite cooked seafood.
"OOH IT'S SO GOOD!!"
Printable Recipe
SHRIMP ON THE "BARBIE"
06/19/2000
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4 servings
1 pound large shrimp, peeled and deveined, with tails left on
1 cup Bloody Mary mix
4 wooden or metal skewers
In a large reseable plastic storage bag, combine the shrimp and Bloody Mary mix. Seal and marinate in the refrigerator for at least 2 hours. If using wooden skewers, soak them in water for 15 to 20 minutes. Preheat the grill to medium-high heat. Thread the shrimp onto the skewers and grill for 3 to 4 minutes per side, or until the shrimp turn pink.
NOTE: For an even easier way to prepare this, forget about the skewers and place the shrimp directly on a fish grilling rack or in a hinged grill basket.
"OOH IT'S SO GOOD!!"
Printable Recipe
SMOTHERED CHICKEN
12/08/2000
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4 to 6 servings
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
One 3- to 3 1/2-pound chicken, cut into 8 pieces and rinsed (not dried)
1/3 cup vegetable oil
4 medium onions, thinly sliced
1 pound fresh mushrooms, sliced
2 cans (10 3/4 ounces each) condensed cream of mushroom soup
1/2 cup white Zinfandel or other semi-dry blush wine
1. In a shallow dish, combine the flour, salt, and pepper; mix well. Dip the chicken in the flour mixture, coating well.
2. In a soup pot, heat the oil over medium heat. Cook the coated chicken in batches for 4 to 5 minutes per side, until browned. Drain on a paper towel-lined platter.
3. Add the onions and mushrooms to the pot and saute for 5 minutes. Return the chicken to the pot and stir in the soup and wine. Reduce the heat to medium-low, cover, and simmer for 55 to 60 minutes, or until the chicken is tender and no pink remains, stirring occasionally.
NOTE: Why not make this a complete meal by serving it over cooked rice or curly egg noodles?
"OOH IT'S SO GOOD!!"
Printable Recipe
SPICY SHRIMP
04/11/2000
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6 to 8 servings
1 pound linguine
2 tablespoons olive oil
2 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1/2 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt
1-1/2 pounds medium shrimp, peeled and deveined
Cook the linguine according to the package directions; drain. Meanwhile, in a soup pot, heat the oil over medium-high heat. Add the garlic and saute until golden. Add the tomatoes, crushed red pepper, oregano, and salt and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes. Add the shrimp to the sauce and cook for 3 to 4 minutes, or until the shrimp turn pink. Serve over the linguine.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPINACH SOUFFLE
09/29/2000
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4 to 6 servings
1 cup (1/2 pint) heavy cream
3 eggs
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1/3 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a medium bowl, beat the heavy cream and eggs for 2 to 3 minutes, or until foamy. Add the remaining ingredients and mix well. Pour into the baking dish and bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cut into squares and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
STAND-UP CHICKEN
08/01/2000
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4 to 6 servings
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
One 3-to 3 1/2-pound chicken
Preheat the grill to medium heat. In a small bowl, combine all the ingredients except the chicken; mix well. Place the chicken on a vertical chicken roaster (see Note) and rub the seasoning mixture evenly over it. Place on the grill, close the grill lid, and cook for 1 to 1 1/4 hours*, or until no pink remains and the juices run clear.
NOTE: The cavity of the chicken should be placed over the vertical roaster - that way the heat of the grill can evenly cook it. A vertical roaster can be found in almost any department store or housewares store - and even in some supermarkets. *Cookng time will vary depending on the type of the grill.
Printable Recipe
STEAMED CLAMS AND LOBSTER
06/05/2000
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No need to head off to the shore to enjoy an authentic New England-style clam bake or lobster boil. With just a few easy steps, we can do it right in our backyards.
STEAMED CLAMS
In a large steamer or soup pot, bring about 2 to 3 inches of water, broth, or wine to a boil over high heat. Wash fresh clams and place them in the steamer basket or directly in the pot and allow to steam for 10 minutes or until they open. DISCARD ANY CLAMS THAT DO NOT OPEN. Drain and serve with small bowls of broth for rinsing away any sand that may remain in the clams.
The traditional way to serve steamed clams is with individual bowls of melted butter for dipping. Have any unused clam broth? That can be the start of a rich-flavored clam chowder.
STEAMED LOBSTER
In a large steamer or soup pot, bring about 2 to 3 inches of water, broth, or wine to a boil over high heat. Place fresh live lobsters in the steamer basket or directly in the pot and allow to steam until they turn bright red (18 to 20 minutes for a 1-1/2 pound lobster)> Remove from the pot and serve.
Make sure to have shell crackers on hand for breaking open the lobster shells. Serve with individual bowls of melted butter for dipping. And why not use the remaining lobster broth as the base for a dynamite lobster bisque? Mmm!
"OOH IT'S SO GOOD!!"
Printable Recipe
SUPER STUFFED PIZZA
01/28/2000
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8 servings
1/2 pound Italian sausage, casings removed
1/2 pound fresh mushrooms, sliced
1 small onion, chopped
1 small green bell pepper, chopped
Two 17-ounce frozen thin-crust cheese pizzas, thawed
1 tablespoon olive oil
1 cup (4 ounces) shredded mozzarella cheese (see Note)
Preheat the oven to 375 degrees. Place a 2-1/2-foot piece of aluminum foil on a 12- to 14-inch pizza pan. In a large skillet, cook the sausage, mushrooms, onion, and pepper over medium-high heat for 10 minutes, until the sausage is browned and the vegetables are fork-tender, stirring occasionally; drain. Place 1 pizza cheese side up on the pan and spread the sausage mixture evenly over it. Top with the remaining pizza, cheese side down. Press the pizzas together then fold and seal the aluminum foil over the stuffed pizza. Bake for 20 to 25 minutes, or until heated through. Uncover the pizza; brush the top with the oil and sprinkle evenly with the cheese. Bake, uncovered, for 15 to 20 minutes, or until the cheese is golden.
NOTE: Don't stop here! Include your favorite pizza toppings and, for a little extra punch, substitute Italian cheese blend for the mozzarella.
"OOH IT'S SO GOOD!!"
Printable Recipe
SURF AND TURF
07/26/2000
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For a special occasion, or even just for a special treat, we want something that looks and tastes fancy. Here's a classy meal that's meant to impress (even though it's really simple to put together)!
LOBSTER AND TENDERLOIN KEBABS - 4 servings
Four 10-inch skewers
4 beef tenderloin fillets (6 ounces each), each cut into 4 pieces
4 lobster tails (5 ounces each), removed from the shell and each cut into 3 pieces
1/2 cup (1 stick) butter, melted
If using wooden skewers, soak them in water for 20 minutes. Preheat the grill to high heat. Alternately thread 4 pieces of tenderloin and 3 pieces of lobster onto each skewer. Grill for 5 to 6 minutes per side, or until the lobster is cooked through and the tenderloin is cooked to desired doneness. Serve with melted butter for dipping.
NOTE: Season the cooked tenderloin with salt and pepper, if desired.
SCALLOPS AND STEAK KEBABS - 4 servings
Four 10-inch skewers
One 1-pound beef flank steak, cut across the grain into thin strips
1 pound sea scallops
2 tablespoons teriyaki sauce
If using wooden skewers. Soak them in water for 20 minutes. Preheat the grill to high heat. Alternately thread 2 steak strips and 4 scallops onto each skewer. Brush completely with the teryaki sauce and grill for 4 to 5 per side, or until the scallops are cooked through and the steak is cooked to desired doneness. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
TUNA TARTS
03/09/2000
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10 tarts
2 cans (6 ounces each) tuna, drained and flaked
3/4 cup chopped peanuts
1 package (3 ounces) cream cheese, softened
1/4 cup mayonnaise
1 teaspoon yellow mustard
1/4 teaspoon garlic powder
1 package (7-1/2 ounces) refrigerated biscuits (10 biscuits)
Preheat the oven to 400 degrees. In a medium bowl, combine the tuna, peanuts, cream cheese, mayonnaise, mustard, and garlic powder; mix well. Flour a work surface and a rolling pin, then roll out each biscuit to a 5-inch circle. Line 10 muffin cups with the flattened biscuits, forming crusts. Fill the crusts with equal amounts of the tuna mixture and bake for 12 to 15 minutes, or until the crusts are golden. Serve warm.
NOTE: This can also be made with canned chunk chicken and pecans or other types of nuts.
"OOH IT'S SO GOOD!!"
Printable Recipe
TURKEY PARMESAN MINI MEAT LOAVES
10/05/2000
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3 servings
3/4 pound ground turkey breast
1 small onion, finely chopped
1 cup (4 ounces) shredded mozzarella cheese, divided
1/3 cup plus 2 tablespoons spaghetti sauce, divided
1 egg
3 tablespoons grated Parmesan cheese
2 tablespoons Italian-flavored bread crumbs
1 teaspoon Italian seasoning
1. Preheat the oven to 425 degrees. Coat a 6-cup muffin tin with nonstick cooking spray.
2. In a large bowl, combine the ground turkey, onion, 3/4 cup mozzarella cheese, 1/3 cup spaghetti sauce, the egg, Parmesan cheese, bread crumbs, and Italian seasoning; mix well. Divide the mixture equally among the muffin cups.
3. Brush the tops with the remaining 2 tablespoons spaghetti sauce and sprinkle with the remaining 1/4 cup mozzarella cheese. Bake for 20 to 25 minutes, or until no pink remains in the meat. Serve immediately.
NOTE: To make this a complete meal, why not make a simple go-along by cooking up some penne pasta and topping it with spaghetti sauce?
"OOH IT'S SO GOOD!!'
MISCELLANEOUS
Printable Recipe
AVOCADO DIP
11/02/2000
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About 1-1/2 cups
2 ripe avocados, pitted and peeled
1 tablespoon lime juice
1/4 cup salsa
1/4 teaspoon garlic powder
1/4 teaspoon salt
1. Combine all the ingredients in a large bowl.
2. Use a fork or potato masher to blend well. Serve immediately.
"OOH IT'S SO GOOD!!"
AVOCADO TIPS:
Most of today's avocados - no matter what the variety - are being picked and shipped while still firm, so if you want to enjoy some, plan ahead so there's time to let them sit on the kitchen counter for a few days to soften, if necessary. Avocados are ready to eat when they have a little give to them.
Cut around the avocado and twist out the pit. Slice, then remove the peel. Dip the slices in lime or lemon juice to keep them from turning brown.
Avocados have a delicate taste that picks up flavors from whatever they're served with. They work especially well cut and mixed into salads, mashed and combined with soup mixes to make unique dips and spreads, and, of course, mashed and made into the favorite party dip, guacamole.
Printable Recipe
BARBECUE SAUCES
06/27/2000
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NORTH CAROLINA BARBECUE SAUCE (about 1 2/3 cups)
1 cup cider vinegar
2/3 cup yellow mustard
1/2 cup firmly packed light brown sugar
2 tablespoons butter
1 teaspoon soy sauce
1 teaspoon chiili powder
1/4 teaspoon crushed red pepper
1 teaspoon black pepper
In a medium saucepan, combine all the ingredients over medium heat. Bring to a boil and continue to boil for 5 minutes, or until the sauce has thickened, stirring constantly. Serve warm.
NOTE: This is a super sauce that's good for basting or as a warm dipping sauce.
BIRMINGHAM-STYLE WHITE SAUCE (about 3 cups)
2 cups mayonnaise
1/4 cup while vinegar
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons sugar
2 tablespoons black pepper
In a medium bowl, combine all the ingredients; mix well. Serve, or cover and chill until ready to use.
NOTE: Serve over roasted or smoked chicken, turkey, or pork.
HONEY BACON BARBECUE SAUCE (about 3 1/2 cups)
1/2 pound bacon, chopped
1 medium onion, diced
1 garlic clove, minced
1 can (14 1/2 ounces) ready-to-use chicken broth
1 bottle (12 ounces) chili sauce
1 cup honey
2 tablespoons lemon juice
1 teaspoon hot pepper sauce
1 teaspoon salt
1/2 teaspoon black pepper
In a large pot, cook the bacon for 5 to 6 minutes over medium-high heat, or until lightly browned, stirring occasionally. Add the onion and garlic and cook for 2 to 3 minutes, or until the onion is tender, stirring constantly. Add the remaining ingredients and bring to a boil. Reduce the heat to medium-low and cook for 40 to 45 minutes, or until the sauce has thickened, stirring occasionally. Serve warm.
NOTE: This works great served over meat or poultry.
"OOH IT'S SO GOOD!!"
Printable Recipe
BERRY SALSA
06/15/2000
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About 2 cups
1 pint fresh strawberries, chopped
1/2 pint fresh blueberries, chopped
1/2 small red onion, finely chopped
1/4 cup chopped fresh cilantro
1 teaspoon sugar
1/8 teaspoon salt
In a medium bowl, combine all the ingredients; mix well. Cover and chill for at least 30 minutes before serving.
NOTE: Serve as a zippy dip with tortilla chips, or as a flavorful topping for grilled beef, chicken, or fish.
"OOH IT'S SO GOOD!!"
Printable Recipe
BLUE CHEESE DRESSING
05/02/2000
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About 2 cups
1-1/2 cups sour cream
1/4 cup mayonnaise
1 tablespoons vegetable oil
1 tablespoon white vinegar
1 package (4 ounces) crumbled blue cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
In a blender, combine all the ingredients and blend to desired consistency. Cover and chill before serving.
NOTE: If you like a chunkier dressing, add the crumbled blue cheese after all the other ingredients have been blended.
"OOH IT'S SO GOOD!!"
Printable Recipe
COCKTAIL BUNDLES
12/22/2000
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About 4 dozen bundles
1/3 cup yellow mustard
Eight 8-inch soft flour tortillas
1 package (16 ounces) cocktail franks
Nonstick cooking spray
1. Preheat the oven to 350 degrees.
2. Spread the mustard evenly over the tortillas. Cut each tortilla into six even strips. Roll up a cocktail frank in each strip and place seam side down on a large rimmed baking sheet.
3. Lightly coat the tortillas with nonstock cooking spray and bake for 12 to 15 minutes, or until heated through and golden.
NOTE: Dipping these is the best part, especially when they're served with honey mustard, or spicy brown or Dijon mustard.
"OOH IT'S SO GOOD!!"
Printable Recipe
COOKING SCHOOLS
05/10/2000
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Addresses and numbers to help you plan a culinary adventure:
The Disney Institute
Walt Disney World
Lake Buena Vista, FL 32830
800-282-9282
www.disneyinstitute.com
Camp Napa Culinary
PO Box 114
Oakville, CA 94562
888-999-4844
Celebrations of Hawaii
Regional Cuisine
155 Wailea, #14
Wailea, HI 96753
800-961-9196
Cooking School of the Rockies
637 South Broadway, Suite H
Boulder, CO 80303
303-494-7988
www.cookingschoolrockies.com
Ecole de Cuisine
765 H Woodlake Road
Kohler, WI 53044
920-451-9151
www.ecoledecuisine.com
Ecole des Chefs
(Paris and environs)
PO Box 183
Birchrunville, PA 19421
610-469-2500
www.leschefs.com
Flavors of Mexico - Culinary Adventures, Inc.
c/o Marilyn Tausend
6023 Reid Drive, NW
Gig Harbor, WA 98335
253-851-7676
The Greenbrier Gourmet Cooking Classes
The Greenbrier Hotel
300 West Main Street
White Sulphur Springs, WV 24986
800-228-5049
www.greenbrier.com
The International Kitchen
(Italy and France)
1209 N. Astor #11-N
Chicago, IL 60610
800-945-8606
www.intl-kitchen.com
Jane Butel Cooking School
125 Second Street NW
Albuquerque, NM 87102
800-472-8229
www.janebutel.com
New England Culinary Institute
250 Main Street
Montpelier, VT 05602
877-223-6324
www.neculinary.com
Peter Kump's New York Cooking School
50 West 23rd Street
New York, NY 10010
800-522-4610
www.pkcookschool.com
For information on other culinary and travel programs, check out the comprehensive Guide to Cooking Schools 1999, which is published by ShawGuides, PO Box 1295, New York, NY 10023
212-799-6464
www.shawguides. com
Cooking school information courtesy of Mr. Food's Easy Cooking magazine.
Printable Recipe
CRAB SPREAD
12/21/2000
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10 to 12 servings
2 packages (8 ounces each) cream cheese, softened
1/2 pound imitation crabmeat, flaked
1 teaspoon lemon juice
1 tablespoon fresh chopped dill
1. Preheat the oven to 350 degrees. In a medium bowl, combine all the ingredients; mix well.
2. Spoon the mixture into a 9-inch plate and bake for 25 to 30 minutes, or until hot and bubbly. Serve immediately.
NOTE: Serve with crackers or homemade pita chips. Too make them, just cut medium-sized pitas into 8 wedges each, separate the halves, and bake on a baking sheet in a preheated 350 oven until golden and crisp.
"OOH IT'S SO GOOD!!"
Printable Recipe
CRANBERRY RELISH
11/01/2000
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About 4 cups
1 red apple, cored and cut into chunks with skin left on
1 seedless orange, cut into chunks with skin left on
1 package (12 ounces) fresh or frozen cranberries
1 cup sugar
1. In a food processor fitted with its metal cutting blade, combine the apple and orange and process until broken up into small pieces.
2. Add the remaining ingredients and continue to process until desired consistency.
3. Serve immediately, or cover and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CREAMY PESTO DIP
01/18/2000
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About 2-1/2 cups
1 cup reduced-fat mayonnaise
1 cup reduced-fat sour cream
1 container (7 ounces) pesto sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
In a medium bowl, combine all the ingredients; mix well. Serve, or cover and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
FRIED PASTA
12/14/2000
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6 to 8 servings
1 pound spiral or twist pasta
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground red pepper
1 teaspoon salt
Vegetable oil for frying
1. In a soup pot, cook the pasta according to the package directions for 4 to 5 minutes, or until tender but not soft; drain, rinse, and drain again, removing as much water as possible.
2. Meanwhile, in a small bowl, combine the garlic powder, oregano, cumin, ground red pepper, and salt; mix well and set aside.
3. In a soup pot, heat 1 inch of oil over high heat until hot but not smoking. Carefully add the drained pasta to the hot oil in batches. Cook the pasta for 12 to 15 minutes, or until crisp and golden, stirring occasionally. Drain on a paper towel-lined platter.
4. After all the pasta has been fried, toss with the seasoning mixture and serve, or store in a resealable plastic storage bag until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
GOLDEN GRITS
09/25/2000
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6 to 8 servings
3-1/2 cups water
1 cup yellow grits
1 cup (4 ounces) shredded sharp Cheddar cheese
6 tablespoons (3/4 stick) butter, softened
2/3 cup milk
3 eggs, beaten
2 scallions, thinly sliced
1/8 teaspoon ground red pepper
1 teaspoon salt
1/8 teaspoon black pepper
1. Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray. In a large saucepan, bring the water to a boil over high heat. Add the grits, cover loosely, and cook for 5 to 8 minutes, or until the water is absorbed and the mixture is very thick, stirring occasionally.
2. Remove the grits from the heat and add the cheese and butter, stirring until melted and well combined. Stir in the remaining ingredients until well blended, then spoon into the baking dish. Bake for 30 to 35 minutes, or until light golden.
"OOH IT'S SO GOOD!!"
Printable Recipe
GRAVY AND SAUCE TIPS
10/12/2000
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With the holidays coming up, these suggestions should come in very handy! There are several methods we can use for thickening various foods. These are two of the most common ones:
*Make a roux (pronounced "roo") by combining equal amounts of flour and butter, oil, or shortening and cooking it over medium heat in a skillet until well blended; it may be browned, if desired, to add richer flavor to beef gravy and other deep-colored items. Whisk the roux into hot broth or pan drippings and simmer it until thickened and the starchy taste cooks out. Each tablespoon of roux will thicken approximately 1 cup of hot gravy, sauce, or soup.
*Stir or shake together cornstarch and cold water until the cornstarch dissolves. Slowly stir the mixture (1 tablespoon cornstarch and 1 to 2 tablespoons cold water per 2 cups hot liquid) into hot sauce, gravy, or soup. This mixture works best for thickening fruit sauces and glazes since it leaves them clear and glossy.
MORE TIPS:
*Wanna make your gravy richer-looking? Add a drop or two of bottled browning & seasoning sauce.
*Wanna add more flavor? A few bouillon cubes will do the trick.
*Oh - to prevent a layer of skin from forming on the sauce as it cools, place a circle of waxed paper flat on the sauce...it works like a charm!
"OOH IT'S SO GOOD!!"
Printable Recipe
HOW TO MAKE THE BEST OMELETS
07/27/2000
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A few simple steps will make your omelets look like the fluffy ones the pros make:
1. Since it's a quick process, have all your ingredients ready by the stove before you start cooking.
2. Use a nonstick skillet and add a little butter or give it a quick coat of nonstick cooking spray.
3. Add a tablespoon or two of water (not milk - that burns!) to eggs when beating them. That'll make for a fluffier omelet.
4. Add the eggs to the pan, give them a stir, let them firm up a bit, then add your choice of fillings on one side.
5. Just when the eggs have solidified, slide the omelet onto a plate and carefully fold it over. Okay, you're done, so enjoy your done-just-right omelet!
"OOH IT'S SO GOOD!!"
Printable Recipe
OLD-FASHIONED LEMONADE
07/26/2000
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1 quart (4 to 6 servings)
1-1/2 cups sugar
1/2 cup boiling water
1-1/2 cups fresh lemon juice
Grated peel of 1 lemon
5 cups cold water
In a large pitcher, dissolve the sugar in the boiling water, stirring until dissolved. Add the lemon juice and lemon peel; mix well. Add the cold water, stirring until well combined.
NOTE: Serve in tall glasses over ice, garnished with lemon slices. If you want to get really festive, plan ahead and make colorful ice cubes by dropping small wedges of lemon, green maraschino cherries, and strawberry halves into ice cube trays, then filling with water and freezing.
"OOH IT'S SO GOOD!!"
Printable Recipe
OUR OWN FRENCH DRESSING
06/20/2000
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About 3-1/2 cups
1 can (10-3/4 ounces) condensed tomato soup
1 cup vegetable oil
3/4 cup apple cider vinegar
1 small onion, grated
1/4 cup sugar
1 clove garlic, minced
1 tablespoon Dijon mustard
1 tablespoon horseradish, optional
1 teaspoon salt
1 teaspoon black pepper
Combine all the ingredients in a large bowl; mix well. (You can use a blender if you want, but it works just as well by hand.) Serve, or cover and chill until ready to serve.
NOTE: Serve this versatile sweet-and-sour dressing on your regular salad greens, spinach, or tomatoes...whatever!
"OOH IT'S SO GOOD!!"
Printable Recipe
PEACHY PECANS
04/24/2000
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About 1 pound
2 tablespoons butter, softened
1 cup packed light brown sugar
1 package (4-serving size) peach-flavored gelatin
1/2 cup sour cream
3 cups pecan halves
Coat a large rimmed baking sheet with the butter; set aside. In a large saucepan, combine the brown sugar, gelatin, and sour cream over medium-high heat; mix well. Cook for 8 to 10 minutes, stirring constantly until a drop of the mixture forms a ball when dropped in cold water. Add the pecans and stir until thoroughly coated. Pour onto the baking sheet,using a spoon to separate into pecan clusters. Allow to cool completely then break up any large clumps and store in an airtight container until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
PINA COLADAS
11/06/2000
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6 to 8 servings, about 1-1/2 quarts
1 can (20 ounces) sliced pineapple with juice
1 can (15 ounces) cream of coconut
3 cups ice cubes
3/4 cup rum (optional)
8 maraschino cherries
1. Reserve 2 slices of the pineapple. In a blender, blend the remaining pineapple slices (juice and all) and the cream of coconut on high speed for 1 to 2 minutes, or until well mixed.
2. Add the ice cubes and rum, if desired, and blend until the ice is crushed. Pour into glasses.
3. Quarter the reserved pineapple slices and skewer onto a toothpick or miniature umbrella with a cherry. Garnish the glasses with the pineapple/cherry skewers, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
PLANTAIN TIPS
02/07/2000
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Ever walk into a supermarket produce section and wonder what that great, big, green banana-like fruit is? It's a plantain. Grown in the tropics, it's a staple in Hispanic cooking. Here's all we need to know to enjoy plantains:
Unlike the banana, the plantain must be cooked before it can be eaten.
When still hard and green, the cooked plantain tastes a lot like a potato or squash.
In its hard stage, the plantain can be peeled, then thinly sliced and sauteed until crisp like potato chips.
As it ripens, the plantain will blacken. Once it does, but is still firm and easy to slice, it can be sauteed and will be softer and sweeter than at the hard stage. Made this way, it's a great go-along for meat, poultry, and fish.
After cooking a soft plantain, give it a sprinkle of brown sugar or shredded coconut, or even a squeeze of lime to create a sparkling dessert.
Plantains are available all year long.
See how easy plantains can be? They add an exotic feel to a meal, so give 'em a try - and enjoy!
"OOH IT'S SO GOOD!!"
Printable Recipe
REUBEN ROLL-UPS
07/04/2000
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10 roll-ups
10 toothpicks
Ten 8-inch flour tortillas
1 cup Thousand Island dressing
1 pound sliced deli corned beef
2 cups (8 ounces) shredded Swiss cheese
1 can (14.5 ounces) sauerkraut, rinsed and squeezed dry
Nonstick cooking spray
Preheat the grill to medium-low heat. Soak the toothpicks in water for 15 minutes. Spread each tortilla with about 1 tablespoon of Thousand Island dressing. Layer the corned beef, Swiss cheese, and sauerkraut on the tortillas, dividing equally. Roll up jelly-roll style and secure with the toothpicks. Coat completely with nonstick cooking spray and grill, covered, for 5 to 10 minutes, or until the tortillas are toasted and the cheese begins to melt, turning frequently. Remove the toothpicks and serve.
NOTE: For safety's sake, use the cooking spray at a safe distance from your grill. For a kid-favorite treat, substitute hot dogs for the corned beef and mustard for the Thousand Island dressing.
"OOH IT'S SO GOOD!!"
Printable Recipe
STOCKING YOUR PANTRY
02/16/2000
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You'll want to keep these staples on hand for whipping up supper in seconds:
SOUPS: Canned and dried soups; chicken, beef, and vegetable broths. They do double duty as sauces, dips and even main dish meal helpers.
PASTAS: A selection of pastas in different shapes and sizes. These are the beginning of a fast meal...anytime.
STARCHES: Instant flavored rice mixes and wild, white, or brown rice (they're a natural partner for beans). Don't forget the instant mashed potatoes!
VEGETABLES AND BEANS: Your choice of canned vegetables and beans. They make great side dishes, and also offer quick solutions for stretching salads, soups, and stews.
TOMATOES: Canned tomato sauce; crushed or whole tomatoes (to liven up stews, sauces, cooked vegetables, and pasta). Bottled pasta sauces are a must!
MEATS: Chunk-style canned meats and chicken. When you forget to buy or defrost your main course, these can save the day. Toss canned chicken with teryaki sauce and stir-fried veggies. Add canned meat to stews, chilies, casseroles, and lasagna. Canned ham is the secret for a quick version of old-fashioned scalloped potatoes and ham.
TUNA AND SEAFOOD: Canned chunk-style tuna, shrimp, clams and salmon. These translate into main-course meals in casseroles and salads and are an easy addition to pasta sauces.
BREADS AND CRACKERS: Dry packaged crispy breads (these come to the rescue for open-faced sandwiches when you're out of fresh bread); a selection of crackers (matched with cheeses or dips they make the perfect anytime snack).
OILS AND VINEGARS: Olive, vegetable or sesame oil and red wine, cider or balsamic vinegar. Pairing any of these oils with any of the vinegars, plus a few spices, gives you a quick dressing or marinade.
SPICES AND CONDIMENTS: An assortment! Garlic powder; onion powder; dried oregano, parsley, and basil are absolute musts, along with the basic condiments like ketchup, mustard, mayonnaise, relish, and salsa.
Stock up on family favorites when they're on sale. A stocked pantry means that right at our fingertips there's always plenty of ...
"OOH IT'S SO GOOD!!"
Printable Recipe
THANKSGIVING LEFTOVER TIPS
11/23/2000
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Tired of serving holiday leftovers the same way time after time? Spruce them up! Here are a few suggestions for starting new post-Thanksgiving traditions:
Use leftover cranberry sauce (either the whole-berry or jellied type):
1. Warmed and served as an ice cream topping
2. Mixed with cream cheese to make any eye-opening spread for bagels, muffins, or toast
3, Melted in a saucepan over low heat with a bit of butter and used as a chicken glaze
Cut leftover turkey into chunks and mix it with leftover gravy and veggies. Pour it into a pie plate, top it off with leftover mashed potatoes or stuffing, and heat it up for a new style of Shepherd's Pie.
"OOH IT'S SO GOOD!!"
Printable Recipe
TIPS FOR CARVING A TURKEY
11/21/2000
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Carving a cooked turkey isn't hard at all, especially when you use my handy hints:
1. Before carving, let turkey cool slightly - about 1/2 hour.
2. Use a sharp knife.
3. Run a knife down the breast bone on each side of the turkey then remove the entire breast and slice the breast meat crosswise, like you would a boneless roast. Thick or thin slices...it's your choice!
4. Grasping the end of each drumstick, run the knife between the drumstick and the body of the turkey and cut through the meat to the joint. Remove the drumstick by twisting slightly.
5. Remove each wing by cutting the wing joint between the wing and the frame of the turkey.
6. Oh -- and if you don't care about the tradition of carving at the dinner table and want to make it even easier for yourself? Roast the turkey the day before, carve it up, transfer it to a disposable aluminum roasting pan, and keep it covered in the refrigerator overnight. Then, before dinner, just pour some chicken or turkey broth into the pan, cover it, and reheat in a 350 degree oven.
That's all there is to it! Try it and before you know it, you'll look like a carving pro!
"OOH IT'S SO GOOD!!"
Printable Recipe
TIPS FOR TENDER STEAKS
06/06/2000
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Here are a few tasty tips for making tender, juicy steaks.
* Most of the tender steak cuts come from the rib, the loin (short loin), and the sirloin. Familiar cuts include rib eye, Delmonico, strip (also called NY strip), T-bone, porterhouse, tenderloin, filet mignon, and sirloin steaks.
* The less tender beef cuts are usually from the chuck, the brisket, the short plate, the flank, and the round. These are less expensive and should be slow-cooked or marinated so that they'll be tender enough to practically melt in your mouth, just like the cuts that are naturally tender. The blade and bottom round steaks are not very tender when cooked as steaks but can be made tender when cooked in a little liquid, braising them. Familiar cuts include flank, cubed, top round, round, and bottom round steaks.
* The most tender and juiciest steaks should be cut at least one inch thick.
* Steaks that have a nice marbling running through them will be more flavorful than very lean steaks. It's the marbling that makes them juicy.
* Steaks should always be cooked on a high heat, searing the outsides to keep in their natural juices.
* To prevent a steak from becoming tough and dry, don't overcook it. There's a very fine line between well-done and dry, so if you prefer your steak well-done, watch it carefully!
* Of course, if you have any questions about meat cuts, go ahead and ask the butcher!
It would be my pleasure to "meat" up with you again over my cookbook "Mr. Food - Meat Around the Table", where I serve up lots of mouthwatering recipes and helpful meat purchasing and preparation tips. Visit my website, www.athomewithmrfood.com, or call 1-888-467-3663 toll-free to order your copy.
"OOH IT'S SO GOOD!!"
Printable Recipe
TRAVELING WITH PETS
10/17/2000
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More and more hotels are saying yes to travelers with pets. And since our pets need to eat, just like us, some establishments are even offering room service menus exclusively for traveling dog and cat companions.
For instance, the pet menu at Chicago's Renaissance Hotel includes "Fido's Filet," a combo of beef brisket and rice, and the "Purr-fect Plate," featuring scrambled eggs and poached salmon. There are even doggie bagels and cookies!
For information on where pets are welcome, as well as the services available for them, check the guidebooks for traveling with pets available at bookstores and also from the American Automobile Association. You can also contact hotel chains or individual hotels directly.
If you decide to take your four-legged friend on your next journey, be sure to do your homework and plan ahead. That way, the only treats in store for all of you will be the dog-gone good ones sure to make tails wag as if to say...
"OOH IT'S SO GOOD!!"
SOUPS/SALADS
Printable Recipe
ALMOST-GUMBO
11/28/2000
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4 to 6 servings
1 pound smoked sausage, cut lengthwise in half, then crosswise into 1/2-inch slices
4 cups water
1 can (14-1/2 ounces) stewed tomatoes
1 package (10 ounces) frozen cut okra, thawed and drained
2 teaspoons dried thyme
1 teaspoon garlic powder
1/2 cup uncooked long- or whole-grain rice
1/4 cup dry red wine
1 tablespoon hot pepper sauce
1. In a 6-quart soup pot, combine the sausage, water, tomatoes, okra, thyme, and garlic powder. Bring to a boil over medium heat, then reduce the heat to low.
2. Add the remaining ingredients and simmer for 20 to 25 minutes, or until the rice is tender, stirring occasionally.
NOTE: Wanna make this even more authentic-tasting? Add about a pound of cooked and peeled shrimp 5 minutes before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
CAPTAIN'S COLESLAW
04/10/2000
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6 to 8 servings
1/2 cup mayonnaise
1/3 cup milk
1 teaspoon white vinegar
1/4 cup sugar
1/4 teaspoon salt
1 package (16 ounces) cabbage coleslaw mix (see Note)
In a large bowl, whisk together all the ingredients except the coleslaw mix; mix until smooth and creamy. Add the coleslaw mix and toss until well coated. Cover and chill for at least 1 hour before serving.
NOTE: Wanna shred the cabbage yourself? Go ahead! Use about 10 cups shredded cabbage (and add a few shredded carrots, if you want).
"OOH IT'S SO GOOD!!"
Printable Recipe
CHILLED SUMMER SALAD
08/16/2000
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4 to 6 servings
2 medium-sized zucchini, cut in half lengthwise and thinly sliced
1 pint cherry tomatoes, quartered
1 medium-sized green bell pepper, chopped
1 medium-sized onion, chopped
1/2 pound sharp white Cheddar cheese, diced
1/4 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 teaspoon dried dill weed
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1. In a large bowl, combine the zucchini, tomatoes, green pepper, onion, and cheese; mix well.
2. In a small bowl, combine the remaining ingredients; mix well. Add to the tomato mixture and toss until well coated.
3. Cover and chill for at least 2 hours; serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CORN SALAD
05/26/2000
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6 to 8 servings
2 cans (15 1/4 ounces each) whole-kernel corn, drained (see Note)
1 small green bell pepper, finely chopped
1 small red bell pepper, finely chopped
1/4 cup Italian dressing
In a medium bowl, combine all the ingredients; mix well. Cover and chill for at least 1 hour before serving.
NOTE: Sure, you can make this with fresh corn instead of canned. Just use leftover cooked corn or cook up a few ears, then cool and strip off the kernels. You can also add almost any fresh garden vegetables you want - maybe some snap peas or sliced scallions or radishes.
"OOH IT'S SO GOOD!!"
Printable Recipe
CREAMY TOMATO SOUP
10/26/2000
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5 to 6 servings
2 cans (28 ounces each) crushed tomatoes
1 tablespoon sugar
1 tablespoon chopped fresh basil (see Note)
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 cups (1 pint) heavy cream
1. In a large soup pot, combine the tomatoes, sugar, basil, garlic powder, salt, and pepper; bring to a boil over medium-high heat, stirring occasionally.
2. Reduce the heat to low and slowly stir in the cream. Simmer for 4 to 5 minutes, or until heated through; do not allow to boil.
NOTE: No fresh basil on hand? Just add 1 teaspoon dried in place of the fresh. And make sure to serve lots of crackers with this soup (I especially like oyster crackers in it) or, even better, a homemade focaccia (Italian flatbread) like the one featured on tomorrow's Mr. Food segment.
"OOH IT'S SO GOOD!!"
Printable Recipe
CUCUMBER SOUP
08/18/2000
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4 to 6 servings
4 large cucumbers, peeled, seeded, and chopped
1 container (16 ounces) low-fat plain yogurt
1 garlic clove
1/4 teaspoon dried dill weed
1 teaspoon salt
1. In a blender or food processor that has been fitted with its metal cutting blade, puree all the ingredients until smooth, scraping down the sides of the container as necessary.
2. Transfer to a large bowl, cover, and chill for at least 2 hours before serving; serve chilled.
NOTE: For an extra-sweet touch, add 1 tablespoon honey before blending. It's nice to garnish each serving with a few sprigs of fresh mint and a cucumber slice.
"OOH IT'S SO GOOD!!"
Printable Recipe
DAY-AFTER CHILI
05/29/2000
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6 to 8 servings
2 tablespoons vegetable oil
1 large green bell pepper, chopped
1 large onion, chopped
3 garlic cloves, minced
2 cans (16 ounces each) red kidney beans, drained
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
2 cups crumbled cooked hamburgers
2 cups coarsely chopped cooked hot dogs
1/4 cup chili powder
2 teaspoonns ground cumin
1 teaspoon salt
1 teaspoon black pepper
Heat the oil in a soup pot over medium-high heat. Add the bell pepper, onion, and garlic and saute for 5 to 6 minutes, or until the pepper and onion are tender. Add the remaining ingredients; mix well. Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.
NOTE: Serve over rice or with some of your favorite chili toppers like shredded cheese, chopped onions, sour cream, sliced scallions, or jalapeno peppers. And go ahead - add more or less of the burgers and dogs (whatever you've got on hand!) and make it hotter or milder by adjusting the chili powder. The choices are yours!
"OOH IT'S SO GOOD!!"
1998 Ginsberg Enterprises Incorporated. All rights reserved.
Printable Recipe
FEEL-GOOD SOUP
01/25/2000
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10 t o12 servings
2 tablespoons vegetable oil
2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
6 garlic cloves, minced
8 cups water
1 package (10 ounces) fresh spinach, torn into bite-sized pieces
4 carrots, thinly sliced
8 chicken bouillon cubes
1/2 teaspoon black pepper
In a soup pot, heat the oil over high heat. Add the chicken and garlic and saute for 5 minutes, or until no pink remains in the chicken. Add the remaining ingredients and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 10 to 15 minutes, or until the carrots are tender.
NOTE: Just about any of your favorite veggies will work in here! Make it your own.
"OOH IT'S SO GOOD!!"
Printable Recipe
GAZPACHO
06/01/2000
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6 to 8 servings
1 can (46 ounces) tomato juice
1/2 of a large cucumber, diced
1 small green bell pepper, diced
5 scallions, thinly sliced
3 garlic cloves, minced
1/3 cup white vinegar
1/4 cup olive oil
2 teaspoons salt
2 teaspoons Worcestershire sauce
Hot pepper sauce to taste
In a large bowl, combine all the ingredients; mix well. Cover and chill before serving.
"OOH IT"S SO GOOD!!"
Printable Recipe
GREAT GARBANZO SALAD
07/18/2000
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6 to 8 servings
1/4 pound (1 cup) elbow macaroni
1 can (16 to 20 ounces) garbanzo beans (chick peas), rinsed and drained
1/3 cup olive oil
1/4 cup lemon juice
2 tablespoons chopped fresh parsley (see Note)
2 teaspoons ground cumin
2 teaspoons salt
1/2 teaspoon black pepper
2 cups cubed fresh tomatoes (about 2 medium tomatoes)
1 cup diced celery (1 to 2 celery stalks)
1/2 cup diced red onion
Cook the macaroni according to the package directions; drain, rinse, and drain again. In a large bowl, combine the oil, lemon juice, parsley, cumin, salt, and pepper; mix well. Add the macaroni along with the remaining ingredients; toss well to blend. Cover and chill for at least 1 hour, or until ready to serve.
NOTE: If you don't have fresh parsley, use 2 teaspoons dried parsley flakes.
"OOH IT'S SO GOOD!!"
Printable Recipe
HOT AND SOUR SOUP
02/22/2000
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4 to 5 servings
2 cans (14-1/2 ounces each) ready-to-use chicken broth, divided
2 tablespoons cornstarch
1/2 pound firm tofu, cut into small chunks
1/4 pound sliced fresh mushrooms
3 tablespons soy sauce
3 tablespons white vinegar
1 teaspoon ground ginger
1 teaspoon black pepper
1 egg, lightly beaten
1 cup fresh bean sprouts
1 teaspoon sesame oil
In a small bowl, combine 1/4 cup chicken broth and the cornstarch; mix well and set aside. In a soup pot, combine the remaining chicken broth, tofu, mushrooms, soy sauce, vinegar, ginger, and pepper over high heat; mix well and bring to a boil. Reduce the heat to low; stir in the cornstarch mixture until thickened. Slowly stir in the beaten egg to form egg strands. Add the bean sprouts and simmer for 1 to 2 minutes, or until heated through, stirring occasionally. Add the sesame oil; stir to mix well and serve.
Serving Suggestion: Top each bowl with thinly sliced scallions and add a go-along of Chinese noodles
"OOH IT'S SO GOOD!!"
Printable Recipe
MACARONI AND CHEESE SOUP
09/21/2000
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6 to 8 servings
2-1/2 cups water
1 package (10 ounces) frozen peas and carrots, thawed
1 package (7-1/4 ounces) macaroni and cheese mix
1-1/2 teaspoons salt
1/2 teaspoon black pepper
4 cups (1 quart) milk
1 cup (4 ounces) shredded sharp Cheddar cheese
1. In a soup pot, bring the water to a boil over high heat. Stir in the peas and carrots, the macaroni (reserving the cheese packet), salt, and pepper. Return to a boil, cover loosely, and cook for 5 minutes.
2. Add the remaining ingredients, including the reserved cheese packet. Reduce the heat to medium, cover loosely, and simmer for 10 minutes, or until hot and creamy, stirring occasionally.
"OOH IT'S SO GOOD!!"
Printable Recipe
MEXICAN BEAN SALAD
08/03/2000
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8 to 12 servings
3 cups cold cooked white rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans (chick peas), rinsed and drained
2 cans (4 ounces each) chopped green chilies
1 package (10 ounces) frozen peas, thawed and drained
3 celery sticks, chopped
1 medium-sized red onion, chopped
1/4 cup chopped fresh cilantro
2/3 cup bottled Italian dressing
In a large bowl, combine all the ingredients except the dressing. Add the dressing and toss gently to coat well. Cover and chill for at least 2 hours, or until ready to serve.
NOTE: I like to make this salad the night before I plan to serve it so that the dressing flavors can really permeate the rice and beans.
"OOH IT'S SO GOOD!!"
Printable Recipe
PORK AND BEAN CHILI
11/03/2000
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I was honored to have American Diabetes Association spokesperson Nicole Johnson, Miss America 1999, help me demonstrate this no-fuss recipe. It's a nutritious, tasty dish that we can ALL enjoy!
1-1/2 pounds pork tenderloin, cut into 1-inch chunks
1 medium onion, chopped
1 small green bell pepper, diced
3 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
1 cup low-fat low-sodium beef broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
Salt and pepper to taste (optional)
1. In a soup pot, saute the pork over high heat for 8 to 10 minutes. Add the onion, bell pepper, and garlic, and saute for 5 minutes.
2. Add the remaining ingredients; mix well and bring to a boil. Reduce the heat to medium-low and simmer for 30 to 35 minutes.
"OOH IT'S SO GOOD!!"
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Nutition Facts:
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Serving size: 1 cup
Starch Exchange: 1
Vegetable Exchanges: 2
Very Lean Meat Exchanges: 4
Total Carbohydrate: 24 grams/serving
Dietary Fiber: 7 grams/serving
Sugars: 8 grams/serving
Recipe courtesy of "Diabetes Forecast" magazine. For more information on diabetes, check out the American Diabetes Associate website at www.diabetes.org or call 1-800-DIABETES.
Printable Recipe
POTATO CHEESE SOUP
10/19/2000
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8 to 10 servings
4 cans (14-1/2 ounces each) ready-to-use chicken broth
2 cups (1 pint) half-and-half
2-1/2 cups instant mashed potato flakes
4 cups (16 ounces) shredded sharp Cheddar cheese, divided
1/2 teaspoon black pepper
2 scallions, thinly sliced
1. In a soup pot, combine the chicken broth, half-and-half, potato flakes, 3-1/2 cups cheese, and the pepper; mix well. Bring to a boil over medium-high heat and cook for 2 to 3 minutes, or until thickened, stirring constantly.
2. Top with the remaining 1/2 cup cheese and the scallions. Serve immediately.
NOTE: Why not make a double batch? Then, the second day, you can add some cooked chicken or shrimp and veggies and pour it over a pastry shell or biscuits for the easiest "a al king" main dish.
"OOH IT'S SO GOOD!!"
Printable Recipe
PUMPKIN CHEESECAKE SOUP
10/31/2000
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8 to 10 servings
2 cans (30 ounces each) pumpkin pie mix
2 cans (14-1/2 ounces each) ready-to-use chicken broth
2 cups (1 pint) half-and-half
1 cup sour cream
Nutmeg for garnish, optional
1. In a soup pot, whisk the pumpkin pie mix and chicken broth over medium-high heat and cook for 7 to 8 minutes, until hot.
2. Slowly stir in the half-and-half and cook for 2 to 3 minutes, until heated through.
3. Top each serving with a dollop of sour cream and a sprinkle of nutmeg, if desired.
"OOH IT'S SO GOOD!!"
Printable Recipe
READY-TO-GO CHILI
10/16/2000
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5 to 6 servings
1 pound lean ground beef
1 medium onion, chopped
2 can (15 ounces each) pinto beans, undrained
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chilies, undrained
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1. In a large soup pot, brown the ground beef and onion over medium-high heat for 5 to 7 minutes.
2. Add the remaining ingredients, reduce the heat to medium-low, and cook for 1 hour, or until the chili has thickened, stirring occasionally.
NOTE: Add a little hot pepper sauce or cayenne pepper if you like a spicier chili. Serve in bowls topped with all the classic chili fixin's like shredded cheese, sour cream, chopped onion, or sliced jalapeno peppers.
"OOH IT'S SO GOOD!!"
Printable Recipe
STACKED TOMATO SALAD
06/23/2000
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4 servings
4 large ripe tomatoes
1 package (4 ounces) mixed baby greens
1/2 cup balsamic vinaigrette dressing, divided
1/4 cup crumbled blue cheese
Cut a thin slice from the bottom of each tomato so they sit flat; discard the slices or set aside for another use. Cut each tomato horizontally into 5 slices, keeping the slices together. In a small bowl, combine the greens, 1/4 cup of the dressing, and the blue cheese; toss well. Place the bottom tomato slices on a serving dish. Using 1/4 of the salad mixture, equally top the tomato slices. Repeat the layers three more times, ending with the top tomato slices. Drizzle with the remaining 1/4 cup of the dressing, then serve.
NOTE: For a heartier meal, add some sliced cooked chicken breast, cooked shrimp, or crumbled cooked bacon to the salad mixture before layering with the tomatoes.
"OOH IT'S SO GOOD!!"
Printable Recipe
SUPER OLIVE SALAD
03/21/2000
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10 to 12 servings
1 jar (7 ounces) pimiento-stuffed green olives, drained and coarsely chopped
1 can (5-3/4 ounces) pitted black olives, drained and coarsely chopped
1 large tomato, cored, seeded and coarsely chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons red wine vinegar
1 package (4 ounces) crumbled feta cheese
In a large bowl, combine all the ingredients; mix well. Serve, or cover and chill until ready to serve.
NOTE: This one's a winner served with crackers, toasted pita wedges, or slices of French toast.
'OOH IT'S SO GOOD!!"
Printable Recipe
TORTELLINI SOUP
03/28/2000
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8 to 10 servngs
2 tablespoons olive oil
1 medium onion, chopped
1 cans (14-1/2 ounces each) diced tomatoes, undrained
2 tablespoons balsamic vinegar
2 garlic cloves, chopped
1/4 teapsoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups water
3 cans (10-1/2 ounces each) condensed chicken broth
1 package (19 ounces) frozen or refrigerated cheese tortellini (see Note)
1 package (10 ounces) frozen spinach, thawed and drained
In a large soup pot, heat the oil over medium-high heat. Saute the onion until tender, then add the tomatoes, vinegar, garlic, oregano, salt, and pepper; cook for 5 to 7 minutes, or until heated through. Stir in the water and broth and bring to a boil. Add the tortellini and spinach and cook for 6 to 8 minutes, or until the tortellini are tender. Serve immediately.
NOTE: Remember, there are loads of different types of fresh tortellini filled with yummies like smoked sausage and four-cheese blends, so be adventurous and try different ones in here.
"OOH IT'S SO GOOD!!"
Printable Recipe
TUNA TWIST
05/30/2000
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6 to 8 servings
1/2 pound twist pasta
2 cups mayonnaise
1/4 cup apple cider vinegar
1/4 teaspoon black pepper
1 can (12 ounces) tuna, drained and flaked
1 package (10 ounces) frozen peas, thawed
2 ribs celery, thinly sliced
1/2 small red onion, chopped
1/4 cup snipped fresh dill or 1 tablespoon dried dill weed
Cook the pasta according to the package directions; drain, rinse, and drain again. Combine the mayonnaise, vinegar, and pepper; mix well. Add the pasta and the remaining ingredients. Toss until well mixed; cover, and chill for at least 2 hours before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
WILD RICE SOUP
12/26/2000
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6 to 8 servings
2 cans (14-1/2 ounces each) reduced-sodium ready-to-use chicken broth
1 can (10-3/4 ounces) condensed cream of celery soup
2 cups water
1 box (6 ounces) long-grain and wild rice mix
2 cups chunked cooked ham
1 package (16 ounces) frozen cut green beans, thawed
1 tablespoon browning and seasoning sauce
1. In a soup pot, bring the chicken broth, celery soup, water, and rice mix to a boil over high heat.
2. Reduce the heat to low, cover, and simmer for 25 minutes. Return the heat to high and stir in the ham; green beans, and browning sauce. Cook for 5 to 8 minutes, or until heated through. Ladle into bowls and serve.
NOTE: This is the perfect soup to make with leftovers. Any leftover holiday ham, turkey, chicken or beef can be chunked and added to the soup.
"OOH IT'S SO GOOD!!"
VEGETABLES
Printable Recipe
BAKED CORN CASSEROLE
10/13/2000
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4 to 6 servings
1 package (8-1/2 ounces) corn muffin mix
1 can (15-3/4 ounces) whole-kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 cup sour cream
1/4 cup (1/2 stick) butter, softened
1. Preheat the oven to 350 degrees. Coat a 2-quart casserole dish with nonstick cooking spray.
2. In a large bowl, combine all the ingredients; mix well. Pour into the casserole dish.
3. Cover and bake for 30 minutes. Uncover and bake for 30 to 35 more minutes, or until set and the top is golden.
NOTE: To give this a sprinkling of color, mix in some chopped red bell pepper along with the other ingredients.
"OOH IT'S SO GOOD!!"
Printable Recipe
BUFFALO CHEESE FRIES
04/21/2000
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4 to 6 servings
1 package (32 ounces) frozen french fries
1/3 cup cayenne pepper sauce
1/3 cup blue cheese salad dressing
Vegetable oil for frying
In a large deep skillet, heat 2 inches of oil over high heat until hot but not smoking. Place the french fries in the skillet in batches and fry for 5 to 6 minutes, or until golden and crisp. Drain on a paper towel-lined tray then place in a large bowl; add cayenne pepper sauce and toss to coat. Transfer to a serving platter and drizzle with the blue cheese dressing before serving.
OPTION: If you prefer to bake these, preheat the oven to 450 degrees. Place the french fries on 2 large rimmed baking sheets and bake for 15 to 20 minutes, or until crisp, turning occasionally. Remove from the oven, toss with cayenne pepper sauce, then drizzle with blue cheese dressing before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
CURRIED QUINOA W/PEAS AND CASHEWS
09/29/2000
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2 tablespoons canola oil or butter
1 onion, 1/4 diced, 1/4 coarsely chopped
1 cup quinoa, rinsed
2 teaspoons curry powder
Salt and pepper
2 zucchini, diced
1 cup carrot juice
1 cup peas
1/4 cup scallions, thinly sliced, use the greens
1/2 cup cashew pieces, roasted
2 tablespoons chopped cilantro or parsley
Heat half the oil in a small soup pot. Add the diced onions and cook over medium heat for 3 minutes. Stir in the quinoa, 1/2 teaspoon curry powder and 1/4 teaspoon salt and cook for 2 minutes. Add 2 cups boiling water then lower the heat. Cover and cook for 15 minutes.
MEANWHILE: Heat the remaining oil in a 10" skillet. Add the chopped onion, zucchini and remaining 1-1/2 teaspoons curry powder. Cook, stirring frequently over medium heat for 5 minutes. Add 1/2 cup water, the carrot juice and 1/2 teaspoon salt. Cover and simmer for 5 minutes, then add the peas and scallions and cook for a few minutes more. Stir the vegetables and cashews into the quinoa. Taste for salt and season with pepper. Garnish with cilantro or parsley.
Printable Recipe
RAINBOW SPUDS
02/11/2000
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4 servings
2 pounds potatoes, peeled and cut into 2-inch chunks
1/2 teaspoon salt
1/3 cup milk
3 tablespoons butter
Place the potatoes in a medium saucepan and add enough water to cover them; add the salt and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for about 30 minutes, or until very tender; drain well. Return the potatoes to the saucepan over low heat. Mash with a potato masher or fork. Add the milk and butter and continue mashing until smooth and well-blended.
Here's how we get our rainbow-colored potatoes:
Hot-Pink Potatoes: Add 1 drained 8-1/4 ounce can of beets to the cooked potatoes and mash. For a smoother texture, puree the beets first in a food processor.
Green Potatoes: Add 2 whole, peeled garlic cloves to the potatoes before cooking. Thaw a 10-ounce package of frozen chopped spinach and squeeze dry. Add to the cooked potatoes and mash. Season with nutmeg.
Carrot or Parsnip Mashed Potatoes: Substitute 1 pound peeled carrots or parsnips, cut into 1/2 inch slices, for 1 pound of potatoes. Cook carrots or parsnips along with the potatoes and mash as above until well combined.
"OOH IT'S SO GOOD!!"
Printable Recipe
STUFFED EGGPLANT
08/22/2000
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4 servings
2 medium eggplant
2 tablespoons butter
1 pound ground beef
1 small onion, chopped
1 small red bell pepper, diced
2 garlic cloves, minced
1/3 cup Italian-flavored bread crumbs
1 teaspoon salt
1/2 cup grated Parmesan cheese
Nonstick cooking spray
1. Preheat the oven to 350 degrees. Cut the eggplant in half lengthwise and scoop out the center, leaving a 1/2-inch border. Dice the meat from the center of the eggplant and set aside.
2. Melt the butter in a large skillet over medium heat. Add the diced eggplant, the ground beef, onion, bell pepper, and garlic and saute for 5 to 7 minutes, or until the beef is browned and the vegetables are tender. Remove from the heat and stir in the bread crumbs and salt.
3. Place the eggplant shells on a rimmed baking sheet and fill with equal amounts of the bread crumb mixture. Sprinkle with cheese then coat with nonstick cooking spray. Bake for 60 to 70 minutes, or until the eggplant shells are tender.
"OOH IT'S SO GOOD!!"
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